Spaghetti with lemon, cream and parsley
Photo by Babiche Martens
- Bring a large pot of generously salted water to a boil.
- Meanwhile, put the cream and stock in a heavy based saucepan and gently warm. Add the butter, zest and juice then stir gently.
- While the butter is melting, add the spaghetti to the boiling water and cook according to the packet instructions.
- Add 2 Tbsp of the parsley to sauce. Taste for seasoning, drain spaghetti and toss together. Serve with extra parsley, pepper and parmesan.