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.