👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions for al dente. Reserve 1 cup pasta water, then drain.
2
In a wide skillet, heat butter and olive oil over medium heat. Add shallot and cook 1–2 minutes until translucent. Add garlic and cook 30–45 seconds until fragrant.
3
Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
4
Stir in half the Parmesan and the lemon zest and juice. Keep the heat low so the sauce does not boil.
5
Add the drained pasta to the skillet, tossing to coat. Add reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
6
Finish by stirring in the remaining Parmesan and seasoning with salt and black pepper. Garnish with parsley or chives and serve with extra grated cheese.
