A delightful creamy pasta sauce infused with the zesty brightness of lemon and the savory depth of garlic and cheese.
Zest the lemon using a zester or fine grater and set the zest aside.
Ensure to only zest the yellow part of the lemon peel, avoiding the bitter white pith.
Juice the lemon using a juicer and set the juice aside.
Roll the lemon on the counter before juicing to maximize the juice yield.
In a saucepan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the sauce.
Add the minced garlic to the melted butter and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Stir continuously to prevent the cream from scorching.
Add the lemon juice and zest to the cream mixture and stir well.
Taste the sauce and adjust the lemon juice to your preference.
Stir in the grated parmesan and romano cheeses until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Season with black pepper and salt to taste.
Taste the sauce before adding salt, as the cheese may already provide enough saltiness.
Serve the sauce over your favorite pasta or as a topping for vegetables or chicken.
Garnish with additional grated cheese or fresh herbs for a beautiful presentation.
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