Categories: main dish, pasta

Ingredients

• 1/2 stick (1/4 cup) unsalted butter
• 1 cup heavy cream
• 3 Tbs fresh lemon juice
• 1 pound fresh egg fettuccine
• 2 tsp finely grated fresh lemon zest
• freshly ground black pepper
• freshly ground parmesan cheese

Directions

1. Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.

2. Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 Tbs of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 Tbs at a time, if necessary, to thin the sauce).

3. Season the pasta with salt and pepper and serve with Parmesan cheese.

Email to a friend | Print this recipe | Back