INGREDIENTS
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg zest
- Salt and freshly ground white pepper to taste
All Recipes
Pasta Alfredo
DIRECTIONS
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
- Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
- Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.
- Add the lemon zest, nutmeg, salt, and white pepper.
- Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Total Preparation Time: 20 minutes