In a large pot of salted water, cook the short pasta according to the package directions. Be sure to reserve 1 cup of pasta water before draining, as this will be important for the sauce.
While the pasta is cooking, zest the lemon and cut two slices from it, removing any seeds. Juice the remaining portion of the lemon and set it aside.
In a large saucepan, melt half of the butter (4 tablespoons) over medium heat along with the two slices of lemon. Cook for about 3 to 4 minutes, allowing the butter to brown until it develops a nutty aroma. Watch closely so it doesn’t burn.
Quickly add the minced garlic and crushed red pepper to the pan, sautéing for about 30 seconds until fragrant. Remember to remove the slices of lemon using tongs.
Next, incorporate the remaining 4 tablespoons of butter, along with the heavy cream, fresh lemon juice, and zest. Stir to combine.
Add the reserved 1 cup of pasta water to the sauce, making sure to scoop it out if the pasta is still cooking. Let the sauce simmer for about 5 to 7 minutes, stirring occasionally until it thickens slightly.
Now, stir in the grated Parmesan cheese and season the mixture with salt and pepper according to your taste.
Once the pasta is cooked and drained, add it to the sauce, tossing gently to ensure every piece is coated beautifully.
Serve immediately, garnishing with extra Parmesan cheese and freshly chopped parsley if desired. Enjoy the vibrant flavors of your Lemon Pasta!
