Part 3/9:
In the same pan, minimal instructions are given for deglazing, but focus is placed on building flavor with butter and lemon zest. About seven tablespoons of butter are melted and combined with roughly a tablespoon and a half of lemon zest, infusing the sauce with citrus aroma.
Next, a cup of heavy cream is poured in, brought to a gentle simmer to thicken. Parmigiano cheese is added (around a cup grated), contributing a savory depth. The sauce is cooked briefly—just a couple of minutes—until it has a luxurious, slightly thickened texture.