Ingredients:
1 pound dried spaghetti
Kosher salt
4 tablespoons butter
1 large, preserved lemon, minced
2/3 cup heavy cream
1 cup freshly grated Parmigiano
Freshly cracked black pepper
Directions:
In a large pot of boiling salted water, add the spaghetti and cook until al dente, 11 minutes.
Meanwhile, in a large high-sided skillet melt the butter over medium heat. Add the preserved lemon and cook until fragrant, 1-2 minutes. Stir in the cream and bring to a simmer, then reduce to low and keep warm until the pasta is cooked.
Once al dente, drain the pasta, reserving 1 cup pasta water. Add both the pasta and reserved pasta water to the pan, raising the heat to medium-high. Cook, stirring constantly until a glossy sauce forms. Add the Parmigiano, then adjust seasoning with salt and pepper. Serve immediately.