500 g pasta
2 lemons
50 g butter
200 ml white wine
1 sprig thyme
200 ml whipping cream
125 g mascarpone
80 g grated parmesan, or more to taste
Salt
Pepper
Start by bringing a pot of water to the boil for the pasta.
Wash the lemons thoroughly and zest. Squeeze the juice from half of one and set aside.
Melt the butter in a pan, then add the lemon zest and juice. Bring to a bubble, then add the wine. Add the thyme sprig and stir in the whipping cream and mascarpone well. Let the sauce simmer on low heat for about 5 minutes. Season with salt and pepper, then stir in the parmesan.
Cook the pasta, then drain. Remove the thyme sprig and combine the pasta with the sauce.
