No cream? No problem.
. That sauce, in its original form, is nothing more than butter emulsified with grated Parmigiano-Reggiano cheese. Add lemon zest and juice to Alfredo sauce, and you have this dish, spaghettiIf you've never heard of a fruit sauce for pasta before, this may strike you as a strange idea. To me, it's one of the best winter pasta dishes, though it can work at any time of year, since lemons, which peak in the coldest months, are available year-round.
, I ran the same test, comparing a more traditional, no-cream recipe to the cream-spiked kind that's more common with American versions. Side by side, there was no contest: The cream may sound like a good idea, but it does nothing but cover up the lemony flavor of the more pared-down sauce.
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