250g angel hair pasta (capelli d'angelo)
For the sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream (480ml)
Lemon zest from 1 lemon, cut into strips
1/2 teaspoon salt
250g angel hair pasta (capelli d'angelo)
For the sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream (480ml)
Lemon zest from 1 lemon, cut into strips
1/2 teaspoon salt
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt over high heat
Add the pasta and cook, uncovered, until al dente (5 minutes)
Prepare the sauce: In a medium pot, melt the butter and whisk in the flour over high heat, stirring constantly, until golden
Add the heavy cream, lemon zest, and salt, and let simmer for 1 minute
Drain the pasta and mix with the sauce
Transfer to a serving dish and serve immediately
680 calories per serving
