Ingredients
Scale
- 1 large sprig of fresh Rosemary
- 4 tbs. butter
- 1/2 lemon - sliced very thin with skin
- 3 tbs. olive oil
- 1 cup white wine (I used Moscato)
- 2 tsp. salt
- Lots of fresh ground black pepper
- Dash of red pepper flakes
- 1 lb. of your favorite pasta
- Fresh grated Parmesan cheese or Romano cheese
- Dashes of fresh grated nutmeg
Instructions
- Heat a large cast iron frying pan.
- Add the butter, olive oil, Rosemary salt, fresh ground black pepper and red pepper flakes.
- Simmer on a gentle heat.
- Add the wine and simmer on a gentle heat for a minute or two.
- Remove from heat and prepare the pasta as directed in well salted water.
- Reserve ½ cup of the pasta water and add to the sauce.
- Drain the pasta and toss in the sauce.
- Serve with fresh grated cheese, fresh ground black pepper, dashes of fresh grated nutmeg and a dash of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
