My fonest memories and greatest learning experiences were with the great chefs. One of my favorite being Guliano Bugialli. He never minced words and took great pride in his teaching and expectations. I love the simplicity of this pasta and its sweet slightly tart taste from the lemon peel. Feel free to use fresh or dry pasta,but to be true Mr. Bugialli made his own pasta!!!
1 lb dried pasta, cooked according to manufacturer’s directions minus 2 minutes to finish cooking in the sauce
12 tablespoons sweet butter, (I use half olive oil half butter)
2 cups heavy cream
grated rind of 1 large lemon(a microplane works best)
Pinch of freshly ground nutmeg
Freshly ground pepper and salt
1 cup freshly grated parmigiano cheese
Heat a large skillet and warm butter. Add drained cooked pasta to the skillet. Place skillet over medium heat and add cream, lemon peel, salt, pepper and nutmeg.Mix very well and allow the sauce to reduce for 2 minutes till it coats the pasta well.
Off heat and stir in half the cheese. pour into a warm dish.Top with the rest of the cheese and Parsley leaves.