Directions

1. Add butter to a large, preheated sauté pan and melt over medium heat. 
2. Add the onion, and sweat until translucent and it begins to soften, about 5 minutes. 
3. Add the garlic and the lemon slices and cook for 1 minute.
4. Add the white wine and bring to a simmer. Reduce until almost fully evaporated.
5. Add chicken stock, turn heat to medium high and reduce for about 5 minutes.
6. Add the heavy cream and bring to a gentle simmer, adjust heat as necessary.Let the cream cook in the sauce and reduce for about 7 minutes.
7. Whisk in Frigo® Parmesan Cheese, and the zest of 1 lemon until the parm has fully melted out.
8. Season with salt and pepper to taste and add fresh herbs for garnish if using.
9. Discard the lemon slices and add pasta to sauce. Enjoy!