Kat Can Cook

Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to a couple of minutes shy of al dente (take 2 minutes off of the package directions). This will ensure that the pasta stays nice and firm when we continue cooking it in the sauce later. Reserve 1 ½ cups of the pasta cooking water before draining.

When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring until fragrant, about 30 seconds. Add half of the lemon zest, the heavy cream and about 1 cup of the pasta cooking water for now. Cook, stirring for 2-3 minutes until it has thickened slightly.

Drain the pasta and add it to the skillet and cook, tossing occasionally for 2-3 minutes. Add the parmesan, ¼ teaspoon of salt, and lemon juice and cook, tossing again, for 30 seconds to melt the cheese and thicken the sauce. If the sauce is starting to feel dry, add some more of the reserved pasta water. It will tighten as it cools, so make it nice and saucy. Serve, piled high with fresh cracked pepper and remaining lemon zest on top.