Lemon Butter Casarecce
- 1 box Banza Casarecce
- 1 lemon
- ¾ cup heavy cream
- 6 Tbsp. unsalted butter
- 3 oz. finely grated Parmesan (about ¾ cup)
- Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza according to package instructions. Just before pasta is done, scoop out ¾ cup pasta cooking liquid. Strain Banza, rinse, and set aside.
- Prepare Sauce: Add cream to a large pot and finely grate lemon zest over the cream. Set zested lemon aside. Cook cream over medium heat, whisking often until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified.
- Combine: Transfer casarecce to pot with sauce. Cook, tossing often and adding Parmesan and reserved pasta water little by little until cheese is melted and sauce is creamy; about 3 minutes. Cut zested lemon in half and squeeze over the pasta. Divide among bowls, season with salt & pepper, and top with extra cheese.