Some days you just need something easy. Easy and delicious. Plus, when I cook dinner for Sam and I, whatever it is, there needs to be a vat of it. Boy can that man eat. I can too, but he can really tuck it away. We eat a lot of pastas (unhealthy, yes I know) simply so the reason that we can make a lot of it in bulk!
17.6 oz of spaghetti (500g) aka 1 standard package
1 cup of cream
3 cups freshly grated parmesan
1 teaspoon of dijon mustard
zest of 1 lemon
juice of 1 1/2 lemons
3 tablespoons of freshly chopped parsley
salt and pepper to taste
In a large pot, bring your pasta water to boil. Add some salt while it is boiling. Once it’s at a nice rolling boil cook your pasta to its desired texture. (Al dente, etc).
Strain your pasta but set aside one cup of the water it cooked in.
Add your now-strained noodles to a bowl and add all the other ingredients. Mix them well together. Add a bit of the reserved cooked-noodle water to loosen everything up if it is a bit sticky and thick.
Add some extra chopped parsley and shredded parmesan to serve, if desired! (And I always desire to…)