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Export 10 ingredients for grocery delivery
Step 1
. Let it steep while you cook the pasta and start the sauce.
Step 2
in a large pot of well salted water. Reserve a mug of the pasta water before draining.
Step 3
in a large skillet that will fit all the pasta in at the end, over a medium heat.
Step 4
for a minute or two being careful not to brown.
Step 5
and simmer until reduced by half, 1 - 2 minutes.
Step 6
, whisking well in between so it becomes a nicely emulsified sauce. I like to shake the pan with my left hand and whisk with my right.
Step 7
and steeping liquid and simmer for 2 minutes.
Step 8
and bring to a very gentle simmer (adjust your heat if you need).
Step 9
in a couple of lots, letting it melt into the cream before adding more.
Step 10
and stir quickly.
Step 11
Let it gently bubble for a couple of minutes to thicken slightly.
Step 12
, giving it a good toss in the sauce.
Step 13
Let the pasta gently bubble away in the sauce for a minute or two to thicken. It will continue to thicken off the heat so go for saucier than you think. Add a splash of pasta water if you need to loosen.
Step 14
Divide between plates, top with extra parmesan and some lemon zest if you wish.
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