1 pound linguine pasta
⅔ cup heavy cream
2 Tablespoons lemon zest
¼ cup lemon juice
½ cup parmesan cheese, grated finely, plus more for serving
1 Tablespoon parsley, diced finely
Salt and pepper to taste
- Cook pasta according to package directions, when draining reserve 1 cup of pasta water.
- Add ⅔ cup pasta water, ⅔ cup heavy cream, ½ cup Pompeian Rich Taste Olive Oil, and lemon zest to the pot you just used for the pasta, and simmer for 5-8 minutes until starting to thicken just slightly.
- Remove from heat and add pasta back into the pot and stir to coat in sauce. Add lemon juice, stir and then add parmesan cheese. Serve with parsley and extra parmesan cheese.