Angel’s hair with lemon
An extremely delicate fresh pasta deserves a delicate sauce. Capelli d’angelo, or angel’s hair, is practically the finest cut of pasta you can obtain either by machine or by hand. It cooks in less than a minute, so when you put the pasta on the hob make sure everyone is ready to eat! If you can’t find capelli d’angelo, use a thin spaghetti instead.
- 50 g (2 oz) unsalted butter
- 3 tbsp double cream, with little milk if necessary
- Finely grated zest and juice of 1/2 lemon
- 450 g (1 lb) capelli d’angelo or spaghetti (fresh or dried)
- 50 g (2 oz) freshly grated Parmesan
- Spring of parsley, to garnish (optional)
- Freshly ground black pepper
Gently melt the butter and then, over a very low heat, stir in the cream and the lemon zest, adding a little milk if you find the sauce too thick. In a separate pan, cook the pasta for around 1 minute or until al dente, then rain, and add it to the sauce. Sprinkle with lemon juice and Parmesan and add salt and pepper to taste. Toss well and distribute onto warm plates. Garnish each serving with a spring of parsley, if you like.