The last time I made Fettucine Al Limon, I really enjoyed the salt of the parmesean and the bright flavor of the lemon. This time I added sour cream to make the cream sauce even more tangy.
Adapted from Cooks.com and My Father’s Daughter
- 1/2 lb of fettucine
- 1/4 c. light sour cream
- 2 lemons (juice and zest)
- coarse salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp. butter, softened
- 1 tbsp. olive oil
- 3-5 tbsp. of pasta water, to thin
- 1 1/2 cups finely grated Parmesan cheese, plus extra for serving
Boil the fettucine in salted boiling water, according to the package directions. Meanwhile, using a microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer- one less thing to clean). Add the 1 1/2 cups Parmesean, sour cream, pepper and a pinch of salt, and mix in the olive oil and butter.
When the fettucine is perfectly cooked, drain and 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the cheese mixture to the pasta. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper an a few gratings of extra Parmesean.