Chef notes
This simple pasta recipe doesn’t try to do much. Hailing from Sartiano’s restaurant in New York City, it pairs fresh spaghetti with a bright, refreshing and lemony cream sauce and Parmesan cheese. It comes together quickly, so that you can have a restaurant-worthy dinner on the table in under thirty minutes.
The first step is to make the cream sauce — the base is created by emulsifying butter into heavy cream, which sounds more complicated than it is. Working over a moderate heat, simply swirl the butter into the cream until it is incorporated, then add a squeeze of lemon juice and some freshly grated zest.
The best part about this recipe is its versatility. Serve it on its own as a light appetizer or as a main course with your favorite seasonal vegetables. Sometimes Chef Portale serves it with market-fresh seafood at Sartiano’s, such as lobster, scallops or shrimp, and it’s especially decadent when adorned with a generous spoonful of Ossetra caviar for special occasions. You can also switch up some of the ingredients. Fresh pasta is ideal, but dry spaghetti will not disappoint. Other long pasta strands will work too — try something such as linguine, bucatini or fettuccine. Finish everything off with some fresh chives and as much Parmesan cheese as you can handle.
Swap Option: You can use dry pasta instead of fresh. Adjust cooking time of pasta according to the package instructions.
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