Spaghetti al limone

Method

1. 1 Squeeze the lemon juice and peel the lemon into thin strips, using only the yellow peel and discarding the white pith.
2. 2 The white pith used in bitter sauce must be peeled very thinly, only the outer layer.
3. 3 Melt the butter with the shredded lemon zest over low heat for 3 minutes to allow the lemon essential oils to infuse into the butter.
4. 4 Boil the noodles for one minute longer than directed, then reserve 120 ml of the boiling water.
5. 5 Mix the pasta in a pan with the lemon butter and water, then pour in the fresh cream and toss the pan for 60 seconds.
6. 6 Turn off the heat, squeeze in the lemon juice, and sprinkle in the Parmigiano cheese. Squeezing the lemon while the cream is still hot will cause it to separate.