Spaghetti Al Limone - cooking recipe

Ingredients

1/2 cup butter
1 tablespoon chopped fresh Italian parsley
1 cup heavy cream
1/2 teaspoon finely chopped fresh lemon zest
2 tablespoons lemon juice
1 cup grated parmigiano-reggiano cheese
1 lb spaghetti noodles, uncooked
1 pinch nutmeg
salt and pepper

Preparation

In a large pot of boiling salted water, begin to cook the spaghetti.
While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
When the pasta is al dente, drain, shaking well to remove all water.
Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
Bring to a boil and allow cream to reduce about two minutes.
Add cheese and toss gently to mix.
Serve immediately.