Juice & zest from 1 lemon, additional wedges for serving**My kids like it really lemony. Use less lemon juice & zest if you don't.
1cupheavy cream
⅓cupparmesan, freshly finely grated
1tbspfresh parsley, chopped
Sea salt and freshly cracked pepper, to taste.
Instructions
Cook your pasta of choice in a pot of well-salted boiling water until al dente, per package instructions. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring often, for 2 minutes. Add the minced garlic & a pinch of crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the wine, lemon juice, & zest and let it bubble for 1 minute.
Add the heavy cream and cook, stirring frequently, for 2-3 minutes until a bit thickened. Whisk in the finely grated parmesan cheese and season with sea salt and freshly cracked pepper, to taste.
Add the drained pasta and the fresh parsley to the sauce and toss to coat evenly; simmer for a couple of minutes to allow the pasta to soak in some of the lemon cream sauce. Add reserved pasta water as needed. Taste and re-season with sea salt, freshly cracked black pepper, or lemon juice, if needed.
Pour into a serving bowl and serve immediately with fresh parmesan and extra lemon wedges on the side.