Lemon Pasta

1 pound spaghetti

4 ounces (1 stick) unsalted butter

2-3 garlic cloves, minced

zest of 2-3 lemons

salt and pepper to taste

freshly chopped parsley

Freshly-grated Parmigiano Reggiano cheese

Boil large pot of water for pasta. Cook according to package directions, until "al dente" and save ½ cup of cooking water. While the pasta is cooking, melt butter in a large skillet (big enough to hold pasta). Mince garlic (or use the whole cloves if you just want the flavor without the actual pieces in there). Add garlic to butter and brown. When garlic is golden, add the lemon zest and stir until you can smell the aroma. Add heavy cream and let cook one more minute.

Season with pepper and salt to taste. Add drained pasta to the pan and toss to coat with sauce.

Add ¼ cup of the saved pasta cooking water. Let the pasta sit a moment with the heat turned off, to absorb the sauce. Add fresh, chopped parsley and more salt and pepper to taste.

Add remaining ¼ cup of pasta cooking water if the pasta needs more moisture.

Serve and pass the freshly grated Parmesan

Serves 6 to 8