Monday, April 28, 2014

Spaghetti with Lemon and Parmesan

Brody and I thought this was pretty good, but Ross - not so much.  It was just so fast and easy to make that I think I loved it even more...haha.  Guess B and I will just have to eat one night when Ross isn't home :)
Serves 4

1 cup cream
3 cups finely grated Parmesan/Pecorino cheese
juice and rind of one lemon
1 teaspoon Dijon mustard
2 tablespoons freshly chopped parsley
salt and fresh black pepper to taste
1lb spaghetti, cooked and 1 cup of cooking water reserved

Combine all the sauce ingredients and mix well.

Toss with the cooked spaghetti and add some of the reserved cooking water to loosen it up a bit if necessary.

Serve with chopped parsley and some extra Parmesan if required.

1 comment:

Anonymous said...

Looks good. Like the fast part. Will have to try it sometime.