Creamy Lemon Pasta

• 1 1/2 juicy lemons + zest of the lemon
• 1 lb long pasta (pappardelle, linguine or fettuccine preferable)
• 1/4 cup heavy cream
• 1 shallot, minced
• 2 garlic, minced
• 1/2 cup chicken stock
• 2 tablespoons butter, unsalted preferably
• (Optional) grilled or blanched asparagus, cut into 1-inch pieces
• parsley, finely chopped
• parmigiano reggiano
• fresh pepper

1. Saute shallot and onion in 1 tablespoon butter. Add some olive oil if it needs extra stuff to saute in.
2. Boil water for your pasta.
3. Once shallots are translucent, add chicken stock and the juice of one lemon. Allow to reduce so only 1/4 of the stock remains in the pan.
4. Cook pasta in boiling, salted water.
5. Once stock is reduced, whisk in the heavy cream. Add a pinch of salt, the lemon zest and the juice of the other half of lemon. Whisk in the last tablespoon of butter and about 1/8 cup of the pasta cooking water. Allow to cook on medium and reduce a bit. It should be bubbling while it reduces and thickens.
6. Add they drained pasta to the lemon sauce and toss with parmigiano reggiano, the blanched asparagus (optional) and some fresh pepper. Top with a sprinkle of parsley, some extra lemon zest and another small bit of cheese and voila!

lemon, long pasta, heavy cream, shallot, garlic, chicken stock, butter, parsley, parmigiano reggiano, fresh pepper

Taken from www.epicurious.com/recipes/member/views/creamy-lemon-pasta-50107944 (may not work)