Ingredients

• 1 lb. good-quality Linguine
• salt
• 4 tbsp. unsalted butter
• zest of 2 lemons
• 1/3 cup heavy cream
• 2 tbsp. white wine
• 1 tsp. salt
• 2 oz. Grana Padano cheese (or Parmesan) for grating

Directions

1. Set a large pot of water over high heat. Once it comes to a rolling boil, add a few tablespoons of salt. Since this is a simple dish, you want your pasta to stand out. Cooking it in unsalted water will result in a flat-tasting dish. Add the pasta and cook until almost al dente, testing it often to make sure you don’t overcook it. Drain.

2. While the pasta is cooking, make the sauce. Melt the butter over medium in a large skillet, then stir in the zest. Cook for 5 minutes, then stir in the cream, white wine and salt. Reduce the heat to low and let simmer until your pasta is done.

3. Toss the pasta into the skillet and use tongs to make sure the pasta is well-coated with sauce. Serve immediately and top with freshly ground cheese (to taste…I like at least a tablespoon!).

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