Ingredients
| 1 | Salt |
| 1 | Water |
| ¼ cup | Cream |
| ½ cup | Chicken stock, (or vegetable stock) |
| 100 g | Butter, (cubed) |
| 3 | Lemons, (finely grated zest and juice of lemons) |
| 3 Tbsp | Flat leaf (Italian) parsley, (finely chopped) |
| 500 g | Spaghetti (Main) |
| 1 | Freshly ground black pepper |
| 1 | Parmesan cheese, (freshly grated) |
Directions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, put the cream and stock in a heavy based saucepan and gently warm. Add the butter, zest and juice then stir gently.
- While the butter is melting, add the spaghetti to the boiling water and cook according to the packet instructions.
- Add 2 Tbsp of the parsley to sauce. Taste for seasoning, drain spaghetti and toss together. Serve with extra parsley, pepper and parmesan.