Brown Butter Lemon Spaghetti

• total time: 13 minutes

Ingredients

300 grams of spaghetti

Juice of half a lemon

1 tablespoon of lemon zest

4 garlic cloves, cut into slivers

1/2 cup of parmesan, grated

3/4 cup of heavy cream, room temperature

Pasta water

3 tablespoons of butter

Parsley (optional)

Directions

Make your spaghetti. Follow the package… then set aside

Melt your butter in a large pan and stir until a light golden brown. Once you can start to smell that nice nutty scent of the butter browning, add your sliced garlic and continue to stir often for the next two to three minutes until the butter is fully browned (NOT BURNT).

Now add your lemon zest and lemon juice, stir and mix in for another 30 seconds or so.

Add your heavy cream slowly and make sure that the cream is relatively room temperature to prevent curdling. To warm the cream quickly, place the container in a bowl of lukewarm water.

Add your 1/2 cup of grated parmesan cheese and spaghetti. Stir for five to ten minutes while slowly adding your pasta water as needed to keep the sauce wet. Optionally, add chopped parsley to the pasta.

Plate then finish off with more parm (naturally), black pepper, salt, and an optional garnish of lemon for the vibes 🤌