Fettucine Al Limon (Lemon Cream Fettucine)

I rarely make pastas with cream sauces since I prefer a good red sauce with a wine reduction. When I received the request to make pasta with lemon cream sauce, I was surprised and delighted by this fresh tasting pasta. The lemon cream has a nice tang and cheese flavor.

Adapted from Mescolanza

  • 1/2 pound dried fettucine
  • 1/4 teaspoon salt + salt for cooking pasta
  • 1 1/4 cups heavy cream
  • Juice and zest of 1 lemon
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup butter, cut into pieces
  • Freshly ground white pepper to taste

Cook the linguine in a large pot of generously salted water until tender but still firm to the bite, about 10 minutes.

Meanwhile, combine the cream, lemon zest and juice  and 1/4 teaspoon salt in a large saucepan over medium-high heat. Bring to a boil. Add the cheese and butter. Stir constantly until the sauce thickens, about 5 to 10 minutes.

Drain the pasta. Transfer to a large serving bowl. Pour sauce over; toss to coat. Season with white pepper.

Cream, lemon zest and lemon juiceThe dairy: butter and cheese

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