Lemon Cream Capellini
250mL panna or whipping cream
(note: you can get panna, which is cooking cream from the Italian Center or else whipping cream will suffice, you will just need to sift in some flour to thicken it a bit more)
Rind of 2-3 lemons, careful not to grate the white underneath (it's sour!)
Pinch of salt, sugar (sounds strange but a bit of sugar seems to bring out the lemon)
Flour QB - if using whipping cream
2 tbsp of butter
Melt butter in saucepan, add lemon rind and let sizzle for a minute. Careful not to cook the rind, you just want to squeeze out the lemon flavor into the butter. Then add your cream, keep the heat very low otherwise you risk scalding the cream. Add your sugar and salt and let come to boil very slowly. Heat on low for 10 minutes to get the most out of the rind. Sift in some flour to thicken if not thick enough (could also just whisk in).
In the meantime, have your pasta boiling. When al dente, add some of the pasta water to the cream sauce and add the capellini straight in to the saucepan. Stir until pasta is drenched in cream sauce, serve and eat immediately. This is a not a recipe that you wait for everyone to get their plate before you start eating, nor is it one that re-heats well.