Lemon cream angel hair pasta

1 lemon

1 ½ cups dry white wine

¾ cup heavy cream

1 LB spaghetti (I use angel hair)

3 TB butter, cut into smaller chunks

3 ½ to 4 oz. freshly grated Parmesan cheese

A drizzle of quality extra virgin olive oil, to taste

Good flakey salt and freshly ground black pepper, to taste.

2 TB chopped parsley

1. Zest lemon and chop. Juice lemon, strain and reserve. Add zest and wine in a (nonreactive) pot and bring to boil. Cook on medium until it reduces to about 1/4 cup, about 10 minutes.

2. Remove from heat and stir in a little of the cream. Stir in rest. Bring back to a boil. Reduce heat and simmer about 5 minutes until thicker. Remove from heat. (You can use some of this for a lesser amount of pasta and refrigerate the rest then finish as follows with appropriate quantities of lemon juice, butter, cheese and parsley.)

3. Bring large pot of salted water to a boil. Cook pasta until al dente. Set aside a ladle of cooking water and drain pasta. Return the pasta pot to the warm stove.

4. Stir in the cream, butter and lemon juice, stir, then add pasta and two tablespoons of reserved water. And add cheese in several parts, tossing each to mix in. Add more cooking water if sauce is too thick.

5. Plate and drizzle with olive oil, garnish with parsley, and add salt and pepper to taste.