Spaghetti al Limone

Nick and I (Samantha) met in England and are long-distance dating. This is our first endeavor to cook one recipe a week together over Skype. 

Recipe: Spaghetti al Limone

Time: 45 minutes

1 lemon
1 1/2 cups dry white wine
3/4 to 1 1/2 cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 1/2 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.

Yield: 4 to 6 servings.

(for instructions follow Nick's link)

I loved this recipe. It did not take long to make, although the wine and lemon zest never seemed to become a syrupy mixture. If I were to make this again, I would add more cream than the 1 cup that I added. I thought the balance of the lemon and wine was perfect, but I enjoy the taste of lemon. Freshly grated parmesan was icing on the cake. It is a lighter meal; I added a salad and it could be served with a small portion of chicken. I also may make this with angel hair pasta next time, although that changes the name. Overall I will definitely cook this dish again.