Emmanuel Duverneau

1: In a large pot, bring water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water.

2: Add 1 Tbsp of butter and olive oil to a large skillet over medium heat.

3: Add red pepper flakes and garlic, cook until fragrant.

4: Lower heat and mix in heavy cream and lemon zest.

5: Add remaining butter and two scoops of lemon collagen peptides, mix well.

6: Add the cooked spaghetti to the lemon sauce.

7: Then add lemon juice, Parmesan cheese, and pepper, and mix well.

8: Add 1 Tbsp of pasta water at a time if the sauce becomes too thick.

9: Top with parsley and lemon strips and enjoy!