Ingredients
-
1/2
pound
(8 ounces)
spaghetti
![substitution]( "substitution")
IngredientsList_SubstitutionsAvailable
- other long pasta
- 3/4 cup heavy cream
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup finely grated Parmesan cheese, (about 8 olives)
- 2 tablespoons Zesty Lemon Stir-In Paste
- McCormick® Black Peppercorn Grinder
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Cook pasta in salted water as directed on package for al dente pasta. Drain well, reserving pasta cooking water. Set aside.
- 2 Bring cream to simmer in large deep skillet on medium-high heat. Gradually add butter, a few pieces at a time, whisking until blended after each addition. Cook and stir just until butter is completely melted and blended into sauce. Remove from heat.
- 3 Whisk 3/4 cup reserved pasta water into cream sauce. Return to simmer on medium heat. Stir in pasta, Parmesan cheese and Lemon Paste, tossing to coat until cheese is melted. Cook and stir 3 minutes. If sauce becomes too thick, stir in 1 to 2 tablespoons pasta water. Garnish with fresh ground pepper and additional Parmesan cheese, if desired.
