Fettuccine al limone - house beautiful

Yield: 6 servings

Measure Ingredient
3 tablespoons Sweet butter
2 tablespoons Freshly squeezed lemon juice
1 teaspoon Finely chopped lemon zest
1 cup Heavy cream
\N \N Salt & freshly ground black pepper to taste
\N \N Coarse salt
1 pounds Dried egg fettuccine, tagliatelle, or pappardelle
½ cup Freshly grated Parmesan cheese, preferably Reggiano
\N \N Slivered lemon zest for garnish

In a large skillet over medium high heat, melt butter. Add lemon juice and chopped lemon zest and continue to cook for 30 seconds. Add cream, salt, and pepper and cook, stirring frequently, until sauce has reduced by half. Remove the skillet from the heat and set aside.

In a large stockpot, bring 4 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 7 to 8 minutes. Drain.

Add pasta and cheese to the skillet and cook over medium heat, tossing gently until pasta is well coated with sauce, about 15 seconds.

Garnish with slivered lemon zest. Serve immediately.

House Beautiful/May/94 Scanned & fixed by DP & GG

Similar recipes