Creamy lemon pasta

Method

1. 1

   Cook 250 g of spaghetti noodles in salted boiling water until al dente; reserve a little pasta water.

2. 2

   In a pan, melt 30 g of butter then add 200 ml of heavy cream and simmer 2 minutes. Season with 1 tsp of salt and 1 pinch of pepper.

3. 3

   Toss drained pasta with the sauce, adding pasta water if needed. Squeeze 1 lemon over the top before serving.