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Creamy, cheesy pasta
Ingredients
- 1/4 cup salted butter
- 250 millilitres 35% cream
- Salt and pepper to season
- 2 sprigs fresh thyme
- 150 grams grated parmigiano-reggiano
- zest of lemon
- Any al-dente short pasta
Directions
1. Over medium heat, melt 1/4 cup of salted butter. Once butter is melted, add 250 millilitres of 35% cream.
2. Next, season with pepper and salt and remove leaves from 2 sprigs of thyme, adding them to the cream and butter.
3. Stir in 150 grams of grated parmigiano-reggiano, until smooth.
4. Add zest of half a lemon. Voila – your sauce is finished!
5. Add your favourite al dente short pasta to the sauce and enjoy!
