Description
I stumbled upon this recipe in a cookbook that I inherited from Richmond and Annette, with the page corner turned down. Naturally I had to investigate. It's summery, delicious, and very easy!Region
I stumbled upon this recipe in a cookbook that I inherited from Richmond and Annette, with the page corner turned down. Naturally I had to investigate. It's summery, delicious, and very easy!Yield
4 Servings
Preparation time
15 minutes
Ingredients
14 oz Spaghetti
1 c Heavy Cream
1⁄2 Lemon, juice of
1 Lemon Zest
1⁄4 c Vodka
1⁄8 t Nutmeg
Instructions
- Boil the water for the pasta.
- Cook the pasta.
- Put the cream in a skillet to warm it up.
- Using a microplane, grate the zest from the lemon into the cream and let it warm for 5 minutes.
- CUt the lemon in half and squeeze half of it into the lemon-cream mixture. Use a strainer to catch the lemon seeds.
- Add the vodka and push up the heat to get it almost to the boil.
- Drain the pasta and toss it with the sauce, then put a grating of fresh nutmeg on top. Serve hot.