• 1 tablespoon extra virgin olive oil
  • 3 lemons
  • 1/3 cup pure cream (runny/pouring cream is best)
  • Roughly 1 teaspoon freshly cracked black pepper
  • 35g butter
  • 40g freshly finely grated parmigiano reggiano
  • Sea salt to taste
  • 1 x 375g Pangkarra Wholegrain Spaghetti


  • Place a pot of salted water on to boil.
  • Add the Spaghettoni and cook as per packet instructions.
  • Peel the zest from one of the lemons and finely slice to create thin ribbons of zest.
  • Now place a large frypan on medium to high heat.
  • Add 1 tablespoon of olive oil and the zest ribbons then fry on medium/high heat until crispy.
  • Turn off the heat, remove the zest, and set aside.
  • In that same pan (without washing) add the cream and place onto low heat.
  • Finely grate the zest of 2 lemons into the cream.
  • Add a generous pinch of freshly cracked black pepper and simmer for roughly a minute.
  • Add the butter and stir until melted.
  • Add the juice of half a lemon and stir to combine.
  • Add the finely grated parmesan and stir to combine.
  • Just before the pasta is cooked, add 3/4 cup of the pasta water into the sauce and stir until combined.
  • Once the Spaghetti is cooked add it directly into the pan.
  • Stir to combine, taste for salt, and add as required. A generous pinch is usually required but this may vary depending on the amount of salt in your pasta water.
  • Simmer the Spaghetti in the sauce for roughly a minute.
  • Remove from the heat and continue to stir.
  • As the sauce cools slightly it will thicken into a rich and glossy sauce.
  • Serve topped with the olive oil fried lemon zest and some more freshly cracked black pepper.

Photos and recipe thanks to Company and Cookbooks.