- 1 pound 2-foot long pasta (regular spaghetti may be substituted)
- 1 clove garlic, crushed
- 1 1/4 cups heavy cream
- 1/4 cup limoncello or white wine
- 2 lemons, 1 peeled and 1 zested
- 1 cup basil leaves (loosely packed), torn
- Freshly ground black pepper
- 1 cup shredded Parmigiano Reggiano cheese
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.
While the pasta is cooking, combine garlic, cream, limoncello or white wine and lemon peel over medium-high heat in a medium size saucepot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Remove the garlic clove and lemon peel from the sauce and discard.
Add the sauce to the pot with the reserved pasta along with the torn basil and grated lemon zest. Season with salt and freshly ground black pepper and toss to combine.
Sprinkle the Parmigiano Reggiano over the pasta and serve with roasted tomato crostini or other bread.