Cooking Tempo

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Ingredients (one per line)Instructions (one step per line)

Cook the spaghetti until al denté, reserving 1 1/2 cups of the cooking liquid
Meanwhile, to make the sauce- add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat.
When spaghetti is al denté, add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes.
Remove from heat and stir in 2 tbsp of the reserved lemon juice. If sauce looks tight, add more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed.