Original recipe
Serves 2

4 ounces long pasta like spaghetti or linguine
1 clove garlic, minced
1 tablespoon butter
pinch red pepper flakes
½ to 1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup parmesan, freshly grated
¼ cup cream
salt
¼ teaspoon black Pepper
Fresh basil (optional)

Cook the pasta according to the package directions. Reserve a few tablespoons of starchy pasta water to the side, then drain and leave the pasta in a colander. Returning the pot to the stove on medium low, melt the butter. Stir in the pepper flakes, garlic, black pepper, and zest and cook for about 30 seconds. Return pasta to the pan, add lemon juice and toss to coat. Add cream and and toss again. Dump in parmesan along with any cooked meat of vegetable you wish and season salt. If the sauce needs to be loosened, add the pasta water stirring in a little bit at a time until the desired consistency is achieved. Add basil if using and serve.