Danny's Lemon Pasta
Ready In: 20 mins
Serves: 4
Ingredients
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 cup heavy cream
- 3 tablespoons fresh lemon juice
- 1 lb fresh egg fettuccine
- 2 teaspoons grated fresh lemon zest
- salt
- fresh ground black pepper
- freshly grated parmesan cheese
Directions
- 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.
- Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve 1/2 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 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce).
- Season the pasta with salt and pepper and serve with Parmesan cheese.
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