Spaghetti al Melone

Ingredients

• 0.5 teaspoon pepper black freshly ground for seasoning
• 4 tablespoons butter unsalted diced at room temperature
• 2 pound cantaloupe peeled seeded cut into 1-inch pieces to yield 4 cups
• 1 cup heavy whipping cream 
• 1 tablespoon kosher salt for seasoning
• 2 tablespoons juice of lemon fresh (from)
• 1.5 cups parmesan grated
• 1 pound spaghetti pasta 
• 0.3 cup irish whiskey 

Equipment

• food processor
• bowl
• sauce pan
• pot

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain and place in a serving bowl.
4. Add the Parmesan and toss well.
5. Place the melon in a food processor and blend until chunky. Set aside.
6. In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, 2 minutes.
7. Add the melon, whiskey, and lemon juice. Simmer until the mixture thickens, about 10 minutes. Stir in 1 tablespoon salt and 1 teaspoon pepper.
8. Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste, and serve.