BROWN BUTTER YUZU PASTA

1. Make your spaghetti. Follow the package and remember to save some pasta water before straining… then set aside. I mix in a little olive oil to the cooked pasta in order to prevent clumping. 
2. Melt your butter in a large pan and stir until a light golden brown. Once you can start to smell that nice nutty scent of the butter browning, add your sliced garlic and continue to stir often for the next two to three minutes until the butter is fully browned (NOT BURNT).
3. Now add the 100% yuzu juice, stir and mix in for another 30 seconds or so.
4. Add the heavy cream slowly and make sure that the cream is relatively room temperature to prevent curdling. To warm the cream quickly, place the container in a bowl of lukewarm water.
5. Add 1/2 cup of the grated parmesan cheese and the spaghetti. Stir for five to ten minutes while slowly adding the pasta water as needed to keep the sauce wet. Optionally, add chopped parsley to the pasta.
6. Plate then finish off with the remaining 1/4 cup of parm, black pepper, and salt. And you are done ✅