Lemon Basil Spaghetti
- 2 tablespoon unsalted butter
- 3 garlic cloves, crushed
- 5 basil leaves (plus more to top), tied with kitchen twine
- 1/2 cup white wine
- 1 cup heavy cream
- 4 lemons (zest of 4 lemons and juice of 1 lemon), (zest of 4 lemons and juice of 1 lemon)
- 1 Parmesan rind
- 1/4 teaspoon kosher salt
- cooked spaghetti noodles
- Place the butter, olive oil, garlic and basil in a medium-size skillet and heat over medium-low for 10 minutes. Remove the basil, increase the heat to medium, add the wine and reduce for 2 minutes.
- Remove the skillet from the stove top for a few minutes and lower the heat to low. Add the cream, salt, rind and lemon zest to the skillet. Place the skillet back onto the burner. Simmer gently on low for 25 minutes, stirring occasionally to keep the rind from sticking to the pan.
- Remove the skillet from the stovetop, add the lemon juice and stir to combine. Add cooked spaghetti to the sauce and toss to coat. Top with torn basil leaves and serve warm.
About 30 minutes before cooking, remove the cream from the fridge and pour out the 1 cup measurement. Cream responds better to cooking when it is not cold. Be sure to heat the sauce slowly at a low temperature. If the cream gets too hot, it curdles and becomes unappealing. Lastly, add the cooked pasta to the sauce in small portions in order to gauge how much spaghetti was actually cooked. You do not want to add too little or too much pasta. To make this gluten-free, use gluten-free spaghetti noodles.