12ouncesdry spaghetti or linguinecooked al dente - reserve one cup of pasta water
2tablespoonsolive oil
3tablespoonsbutter
1tablespoonfreshly grated lemon zest
2tablespoonslemon juiceor more to taste
.25cupheavy creamor canned, full-fat coconut milk
0.5cupfinely grated Parmesan cheese30 grams
2tablespoonschopped fresh basilfresh thyme leaves or Italian parsley
fresh ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 2 minutes less than recommended time. Reserve 1 cup of cooking water and drain the pasta.
In a large skillet, heat olive oil, butter, lemon zest, and thyme leaves over low heat until fragrant, 1 to 2 minutes. Stir in the cream and mix until combined.
Add the drained pasta and a half-cup of reserved pasta water. Increase heat to medium and cook, stirring and tossing the pasta to coat, until pasta has a satiny sheen.
Add the grated cheese and toss or stir rapidly until sauce thicken. Add additional pasta cooking water to loosen the sauce as needed. Start by adding 1 tablespoon of lemon juice and toss to combine. Add additional lemon juice until desired lemony flavor, tartness is achieved.
Season with fresh ground pepper. Toss with thinly chopped fresh basil if using.
Serve immediately with additional Parmesan cheese, grated lemon zest, and additional chopped herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. You may need to drizzle with olive oil if pasta seems too dry.
For extra saucy pasta: double the sauce ingredients.