Ingredients
- 1 1/2 cup heavy cream
- 1/4 cup fresh lemon juice (from about 1 lemon)
- 6 tablespoon unsalted butter
- 1 tablespoon grated lemon zest (from about 1 lemon)
- 9 ounce fresh fettucine
- 1 cup freshly grated parmesan cheese
- 1/4 teaspoon freshly ground white pepper, plus more to taste
Preparation
Baking Directions:
In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend.
Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes.
Stir in the lemon zest and nutmeg.
Remove from the heat.
Meanwhile, bring a large pot of salted water to a boil.
Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes.
Drain.
Add the pasta, the remaining ½ cup of cream, the Parmesan, and ¼ teaspoon each of salt and pepper to the cream sauce in the skillet.
Toss over low heat until the sauce thickens slightly, about 1 minute.
Season with more salt and pepper to taste.
Transfer the pasta to wide, shallow serving bowls and serve immediately.
