• 1 tablespoon extra virgin olive oil
  • 3 tablespoons Kerrygold Salted Butter
  • 3 cloves garlic, minced finely
  • ⅔ cup heavy cream
  • 1 cup starchy pasta water
  • Zest of one lemon, plus the juice (about 3 tablespoons)
  • ½ cup freshly grated parmesan cheese
  • 10-12 ounces spaghetti
  • Pinch of Kosher salt to taste, plus more to season the pasta water
  • ¼ teaspoon freshly grated black pepper
  • 1 pound fresh broccolini, trimmed into medium size florets



  1. Fill a large pot ¾ full of water, and bring to a boil. Add about 1 tablespoon of kosher salt to the pot - this will season the pasta. Cook the pasta until very al dente, about 6 minutes. Add the broccolini florets to the pasta pot for the last 2 minutes of cooking.
  2. Meanwhile, begin making the sauce. Zest the lemon, and squeeze the juice into a small cup. Set aside.
  3. Add the oil and butter to a large saute pan while it is still cool. Turn on the heat to medium low, then add the garlic to gently infuse the flavor into the butter and oil without browning it.
  4. After 2 minutes, add the cream to the pan, and turn the heat up to medium. Add most of the lemon zest to the pan (reserve some for garnish), and whisk to combine.
  5. Scoop out 1 cup of the starchy pasta water, set aside. Drain the pasta and broccolini, and add them to the cream mixture in the pan. Use tongs or a wooden spoon to coat the pasta in the creamy sauce. Add ½ cup of the pasta water and ¼ cup of the parmesan cheese to the pasta. Stir to combine until the cheese is incorporated, melty, and the pasta is glossy. The pasta will continue to cook in the sauce.
  6. Add the lemon juice, stir and shake the pan to incorporate without breaking the pasta. Add more starchy water if the sauce becomes too thick.
  7. The sauce should be thickened and creamy. Remove the pan from the heat, plate and serve. Garnish the pasta with the remaining fresh lemon zest, and freshly ground black pepper.

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