Start a large pot of water for spaghetti. Once the water boils add lots of salt to the pot and add spaghetti. Boil until aldente. (reserve about 1 cup of pasta water before you drain)

In a skillet with high sides add olive oil and 1/2 stick of butter. Sauté zest of 2 lemons, garlic, crushed red pepper, salt, and cracked black pepper until the garlic is fragrant and translucent.

Then, add the juice of 2 lemons and white wine. Bring to a boil then lower to a simmer and cover the skillet. Let it simmer covered for about 5 minutes.

After 5 minutes remove the lid and add 1 cup of heavy cream and pasta water. Bring back to a boil, then lower and simmer about 5-10 minutes or until you see thicken a bit.

Next, add 2 tbsp. of butter and simmer a couple minutes. Then, add spinach roughly chopped and the spaghetti to the pan. Mix together. Add Pecorino Romano cheese & toss. . Simmer on low for a few minutes or until incorporated.

Serve in a big bowl and garnish with lemon slices and fresh parsley.

ENJOY!