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capellini d'angelo with lemon

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Here we use the fresh egg version of angel hair pasta, or capellini. (see how to make fresh egg pasta). This is a very delicate pasta, and it is a wonder in its own right, all alone! So this approach adds just a touch more taste to this angelic taste treat.

Remember, as noted below: the pasta cooks in just seconds!

for the sauce:

four tablespoons sweet butter
one quarter cup heavy, whipping cream
juice of one-half lemon
lemon zest - finely grated rind of one-half lemon
one-half cup freshly grated Parmesan cheese
salt and freshly ground pepper
a sprig or two of parsley

for the pasta:

one pound freshly-made angel hair egg pasta

Put the butter and cream into a sauté pan; turn the heat to medium-low and heat. Add the lemon zest and lemon juice, and a touch of salt and freshly ground pepper. Stir. Set aside.

Heat 4-5 quarts of cold water to a raging boil, add a tablespoon or so of salt, drop in the pasta, stir to mix and separate it. This pasta should be done in less than a minute!!

Return the sauté pan to medium heat. Add the pasta. Toss. Add the parmesan, toss quickly again, and serve immediately. The parsley sprigs on top of the pasta are an added touch of color.