Salt pasta water generously. Italians say that pasta water should taste like the ocean
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 624 |
| Fat | 24.7g |
| Saturates | 13.2g |
| Protein | 23.1g |
| Carbs | 78g |
| Sugars | 4.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente.
Finely chop a handful parsley. Zest and juice 1 lemon.
Heat the cheese alfredo sauce in a saucepan. Add the parsley, lemon zest and juice to the sauce. Season generously with black pepper. Add the cream and 4 tablespoons of the pasta water to the sauce and mix well. The alfredo sauce should be quite liquid in consistency.
Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat.
Grate the Parmigiano Reggiano. Zest the lemon. Finely chop the parsley.
Sprinkle the cheese and lemon zest over the spaghetti. Finish with finely chopped parsley and serve immediately.
