A delightful twist on the classic Aglio e Olio, this recipe incorporates fresh lemon zest and a touch of cream for a rich and tangy flavor.
Boil a large pot of water with a pinch of salt.
Ensure the water is at a rolling boil before adding the pasta for even cooking.
Cook the spaghetti until al dente, then reserve a cup of the pasta water and drain.
Reserve pasta water to adjust the sauce consistency later.
In a skillet, heat olive oil over medium heat.
Use a good quality olive oil for the best flavor.
Add minced garlic and red pepper flakes to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the reserved pasta water, lemon zest, and heavy cream, mixing well.
Adjust the amount of pasta water based on the desired sauce thickness.
Toss the cooked spaghetti in the skillet with the sauce until well coated.
Toss the pasta quickly to ensure even coating with the sauce.
Add grated Parmesan cheese and chopped parsley, mixing gently.
Add the Parmesan gradually to prevent clumping.
Serve immediately, garnished with additional parsley and Parmesan if desired.
Serve the pasta hot to enjoy its full flavor and texture.
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