Ingredients

The following ingredients have 4 Servings
  • Kosher salt
  • 2 lemons
  • 1 cup heavy cream
  • 1/2 cup gin or grappa
  • 12 ounces spaghetti, bucatini, or angel hair pasta
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley leaves
  • Freshly grated Parmesan ((optional))

Instruction

  • Place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to the package directions.
  • Meanwhile, finely grate the zest from 1 lemon. Cut a thick slice off both ends of the zested lemon to expose the citrus beneath. Stand the lemon upright and, using a sharp knife, cut from the top down and remove the peel and underlying white pith. Holding the lemon over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes, letting each segment fall into the bowl. When you've removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments in another small dish.
  • Measure the lemon juice in the bowl. Cut the remaining lemon in half and squeeze another 2 tablespoons of juice into the bowl.
  • In a 12-inch skillet over medium heat, bring the cream, gin or grappa, and lemon segments to a gentle boil. Lower the heat to a bare simmer until the lemon cream sauce thickens slightly, 5 to 8 minutes Remove the pan from the heat.
  • Drain the pasta. If need be, reheat the lemon cream sauce over low heat. Add the lemon juice to the sauce along with half the grated lemon zest. Add the drained angel hair pasta to the sauce and toss. Season with salt and pepper to taste.
  • Serve in warmed pasta bowls, sprinkled with the remaining lemon zest as well as the parsley and, if desired Parmesan.