curdling cream in lemon spaghetti My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream.  The cream always turns slightly curdled, but the dish still tastes good. What can I do differently?
One thing you could do is reduce the amount of lemon juice, and add some lemon zest. This will give you much of the lemon aroma without so much acidity. Try adding some zest to the cooking and then grate a little more on the finished plates, just before serving. Use a microplane.