- 1 lb spaghetti or linguine
- 3 tbsp EVOO
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- zest of 2 lemons, 1 lemon juiced
- 1/2 cup heavy cream
- parmiganio-reggiano cheese
Bring a large pot of water to a boil and add pasta and cook til al dente.
While pasta cooks, heat askillet over low heat with EVOO, 3 turns of the pan. When oil is warm add garlic. Turn off heat and set garlic aside for 5 minutes then raise heat to medium, add wine and lemon zest and boil to reduce wine by half, about 3 minutes.
When pasta is just about cooked, add a ladle of starchy water to skillet and stir in heavy cream. When cream is warmed through, whisk the lemon juice into sauce and season with salt. Drain pasta and toss into sauce. Add cheese on top.