When in doubt, add cheese, butter, and lemons. That's what we learned last night while watching an adorably pregnant Katie Lee whip up some delicious pasta with our co-founder, Amy Griffin, on IG Live.
They chatted about pregnancy cravings, their soft spot for Cow Piles (having both grown up in the South), and of course, their mutual love of everything pasta.
Katie showed us how easy it is to whip up a perfect pasta balanced with lemon, butter and parmesan, and even provided the recipe to us to try at home (see below!).
Katie Lee's Famous Lemon Pasta:
- 1 pound spaghetti
- 4 tablespoons unsalted butter
- 4 lemons, zested and 2 juiced
- 1/4 cup half & half or heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
Bring a large pot of generally salted water to a boil over high heat.
Cook spaghetti al dente (one to two minutes less than package instructions recommend). Reserve 3/4 cup pasta water after the pasta has finished cooking.
While the pasta cooks, make the sauce.
In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup pasta water and bring to a low simmer. Season with salt and pepper.
Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and remaining 1/4 cup of pasta water if it is dry. Turn off the heat and stir in the Parmesan.
Serve with freshly ground black pepper and more Parmesan.
For more from Katie Lee (recipes, books, blog - the list goes on!), head to her website.