Aaaah this pasta is amazing and so super easy to make! I linked the original recipe here.
The recipe calls for parmesan but we used Black Pepper BellaVitano instead and it added a really nice sharpness. The main thing I would do differently is add more salt throughout rather than just at the end.
We also had really tiny lemons so we zested half of a second lemon to add in and it was PERFECT!
12 oz. spaghetti or other long pasta
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. finely grated Parmesan (about ¾ cup)
Freshly ground black pepper