Ingredients
1 Pack of Barakah Al-Sanabel Spaghetti
2 small lemons, zested
2 cloves of garlic, minced
1 1/2 cups of heavy cream (35% fat)
1/2 cup of grated Parmesan cheese
1/4 cup of fresh parsley, chopped
2 tablespoons of fresh thyme leaves
Salt and freshly ground black pepper
Instructions
Preheat the oven to 200°C (392°F).
Wrap the lemons in parchment paper, then in aluminum foil, and place them in a small baking dish. Bake in the oven for 35 minutes. After baking, remove and let cool. Once cooled, cut the lemons in half and remove the seeds.
In a skillet over medium heat, melt the butter, then add the garlic and thyme. Cook until fragrant. Slowly pour in the heavy cream and let it simmer.
Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a cup of the pasta cooking water.
Using tongs, transfer the spaghetti directly from the pot to the skillet. Mix well with the cream. Add the Parmesan cheese and parsley, and a little pasta water if needed for more sauce.
Turn off the heat, then gently stir in the lemon zest, lemon juice, parsley, and black pepper. Be gentle to avoid curdling the cream sauce. Transfer the spaghetti to a serving dish and garnish with chopped pistachios. Serve immediately.
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