Creamy lemon pasta

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Step 1

Cook pasta in salted water until al dente

Step 2

If using - cook the pancetta in a pan with oil until golden brown then the mushrooms for a minute

Step 3

Melt the butter with a drizzle of olive oil over medium heat

Step 4

Saute garlic until fragrant

Step 5

Add the lemon zest, lemon juice and red pepper flakes

Step 6

Pour in the heavy cream and simmer on low/medium heat, seasoning with salt and black pepper

Step 7

Stir in the grated parmesan cheese and let the sauce thicken

Step 8

Add the cooked pasta to the pan with some pasta water and stir until creamy - along with the pancetta and mushrooms if using