Ingredients
- ½ box Flour + Water Foods Organic Spaghetti
- 1 lemon
- ½ cup sake (or sub prosecco)
- 4 tbsp. butter
- 2 tsp. Yuzu ponzu
- ¾ cup heavy cream
- 2 oz parmigiano, grated
- 2 tsp. minced chives
- Pinch of Yuzukararin
Method
Cook pasta according to instructions until al dente (note that you'll need to reserve ¼ cup of pasta water before straining).
Zest the lemon using a fine handheld rasp style grater. In a 12in. saucepan, cook prosecco for 15 seconds before adding butter + cream and bringing to a boil. Add lemon zest and yuzu ponzu and whisk to combine. Remove from heat until pasta is ready to be added.
Reserve ¼ cup of pasta water and add to the saucepan, returning to medium heat. Transfer noodles to the saucepan and stir to combine. Season with the juice of the zested lemon and add parmigiano in several rounds, stirring until the cheese is melted each time and the sauce is emulsified. Season with salt and pepper to taste.
Divide pasta between two bowls and garnish with chives and a generous pinch of Yuzukararin. Enjoy!
