Spaghetti with Lemon Sauce:bounce: 4 tbs butter 1 1/2 cups heavy cream 6 tsp lemon zest 1/4 cup brandy, Cognac, or bourbon salt and pepper to taste 1 lb box spaghetti Parmesan to serve Melt the butter in a wide skillet over medium-low heat. Add the cream, half of the lemon zest, and the brandy. Increase the heat to medium and allow the cream to come to a simmer and the alcohol to evaporate, 3-5 minutes. sprinkle in the remaining zest and season with salt and papper to taste. Remove the pan from the heat. Cook the spaghetti according to instructions. Drain the pasta and add to the pan with the sauce. Toss everything together and seve, sprinkling each serving with Parmesan. 4 servings = about 885 calories. I know that this sounds strange…lemon sauce on spaghetti, but it is fabulous!