To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Se ve realmente delicioso
Very excellent you are a fabulous chef thank you. Bob L
That looks good 😉 I’d have to add like chicken or sausage to it😏👍🍷
Just made it… it was heavenly delicious!!! 😊❤
You do have a very thick Jersey accent. Maybe that’s what they mean lol.
👏👏👏❤️
@laurainthekitchen is this recipe off the website? I can guess it but I’m a bit all over the place without the recipe!
you are not tilian, plain american, =go to italy to see if they treat u as one of theur own hahaha
Wait no garlic???? And how do you keep the cream from curdling with the lemon juice?
Does anyone have the direct link to this recipe
I love your Sarcasm Laura 😁😂😂😂 and ofcourse your recipes
Such a gorgeous recipe. Very tasty!
I love you! You taught me to cook in college. My go to – to this day!
Im hoping you make more pasta recipes
I remember discovering you when I was 18. I'd like to say thank you for showing and teaching us of all ages the wonders of Italian cooking. For me, I prefer angel's hair although I also like regular spaghetti (or even the super thick ones, or the rigati), sometimes your wider ones, too!
Hey Laura
No Garlic!!!
This was one of the best recipes I’ve ever made. I used chard instead of arugula. I will make this again with better parm (mine was absolutely average.)
Yessssss feisty 😅
How are you not fat?