A delightful pasta dish combining the zest of lemon with the crunch of walnuts, perfect for a cozy dinner.
In a small saucepan, combine the heavy whipping cream and lemon zest. Simmer gently over low heat until the cream reduces by about one-third, approximately 15 minutes.
Stir occasionally to prevent the cream from scorching.
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat. Add the chopped walnuts and sauté for 2-3 minutes until fragrant.
Toasting the walnuts enhances their nutty flavor.
Combine the cooked pasta, reduced cream sauce, toasted walnuts, and grated parmesan cheese in the skillet. Toss gently to coat the pasta evenly.
If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency.
Serve the pasta on plates and garnish with fresh parsley. Enjoy your meal!
For a burst of freshness, add a squeeze of lemon juice before serving.
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