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Bring a pot of water to a boil. Add 250g of pasta and cook according to package directions until al dente.

Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

In a large pan, melt 3 tablespoons of butter over medium heat.

Add 3 cloves of minced garlic to the melted butter. Sauté for 1 minute until fragrant.

Stir in 1 tablespoon of capers into the pan.

Pour in the reserved 1/2 cup of pasta water.

Add 1/2 cup of heavy cream to the sauce mixture.

Stir in 1/4 cup of Parmesan cheese until melted and combined.

Add the juice and zest of 1 lemon to the sauce.

Season the sauce with salt and pepper to taste.

Add the cooked pasta directly into the pan with the sauce. Toss well to ensure all the pasta is coated evenly.

Garnish with fresh parsley before serving.


Bring a pot of water to a boil. Add 250g of pasta and cook according to package directions until al dente.

Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

In a large pan, melt 3 tablespoons of butter over medium heat.

Add 3 cloves of minced garlic to the melted butter. Sauté for 1 minute until fragrant.

Stir in 1 tablespoon of capers into the pan.

Pour in the reserved 1/2 cup of pasta water.

Add 1/2 cup of heavy cream to the sauce mixture.

Stir in 1/4 cup of Parmesan cheese until melted and combined.

Add the juice and zest of 1 lemon to the sauce.

Season the sauce with salt and pepper to taste.

Add the cooked pasta directly into the pan with the sauce. Toss well to ensure all the pasta is coated evenly.

Garnish with fresh parsley before serving.
