1C Cream( can use heavy whipping cream, but don’t use half and half)
1/2 C White Wine
Zest of 1 Lemon
Juice of 1 Lemon
1/2tsp. Fresh Parsley
1/2tsp. Fresh Thyme
1/2C Parmesan Cheese, grated
2T Capers, drained
-In small saucepan over medium heat, melt butter, whisk in flour, contiuously whisking until paste consistency forms. Slowly add in cream and butter. Whisk until paste dissolves into liquid. Add in all ingredients but capers. Stir until everything is well incorporated. Allow to simmer over low heat for about 5-10 minutes, or until sauce reaches consistency you desire and fresh herbs are limp. Remove from heat and stir in capers. Set aside.
-Cook pasta per package directions. Once done and drained, pour into bowl, I add 2 T butter, and gently stir until butter is fully melted.
-You can either mix all the sauce with all the pasta, or pour sauce onto individual servings of the pasta.
This recipe is great served with roasted capers: https://junecleaver21stcenturystyle.wordpress.com/2015/06/30/roasted-capers/