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Angel Hair Pasta with Lemon Cream Sauce

Scott Phillips

Servings: four as a first course

If you happen to have some grappa on hand, the fiery Italian spirit is a delicious alternative for the gin in this recipe.


  • Kosher salt
  • 2 lemons
  • 1 cup heavy cream
  • 1/2 cup gin or grappa
  • 12 oz. fresh angel hair pasta
  • Freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size based on 4 servings
  • Calories (kcal) : 590
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 170
  • Carbohydrates (g): 68
  • Fiber (g): 2
  • Protein (g): 12


  • Set a large pot of salted water over high heat and bring to a boil.
  • Meanwhile, finely grate the zest of one of the lemons; set aside. Cut a thick slice off both ends of the zested lemon to expose the flesh. Stand the fruit upright, then cutting from the top down, remove the peel, including all the white pith. Holding the fruit over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes; let each segment fall into the bowl as you go. Once you’ve removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments aside in another small dish. Measure the juice in the bowl. Cut the remaining lemon in half and squeeze to obtain 2 Tbs. juice total.
  • In a 12-inch skillet over medium heat, place the cream, gin or grappa, and lemon segments and bring just to a boil. Lower the heat and simmer until the cream thickens slightly, 5 to 8 min. Remove from the heat.
  • When the water boils, cook the pasta according to package directions until just al dente. Drain. Reheat the cream sauce over medium-low heat.
  • Add the lemon juice to the sauce, along with the drained pasta and half of the grated lemon zest. Toss the pasta in the warm sauce to coat thoroughly. Season to taste with salt and pepper. Serve in warmed pasta bowls. Sprinkle with the remaining lemon zest and the parsley.

If serving as a dinner, start with a hearty green salad.

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Reviews (5 reviews)

  • demantoid | 08/31/2021

    Try the one saved under food - pasta . Was really good . Don’t know about this one .

  • User avater
    Leila215 | 10/02/2019

    Easy and excellent. Makes an excellent weeknight meal since it comes together quickly and features ingredients that I always have on hand. I was so happy to use gin in the cream sauce! I'm no stranger to cooking or baking with alcohol, but I had never used gin before. I didn't end up adding any salt. I had heavily salted the pasta water and the angel hair combined with acid from the lemons was enough for me. There was something about the lemon cream sauce that made me feel like a fancy pants while serving it to my guests. Will definitely make again!

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