Fettuccine with Lemon & Cream Sauce Recipe
Ingredients
| All purpose flour | 1 | |
| Boiling salted water | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Italian parsley | 2 Tablespoon, chopped | |
| Lemon peel | 2 Teaspoon, grated | |
| Salt | 1 Dash | |
| Butter | 2 Tablespoon, softened | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Cut fresh pasta into medium-wide noodles about 10 inches long.
Cook noodles in a large kettle of boiling salted water until al dente.
Drain.
While noodles are cooking, place cream in a wide frying pan over medium-high heat and cook until bubbling.
Add parsley, lemon peel, and salt, and cook for 30 seconds.
Add hot noodles to cream mixture, reduce heat to low, and toss gently.
Add butter and Parmesan cheese and continue tossing until noodles are evenly coated.
Cook noodles in a large kettle of boiling salted water until al dente.
Drain.
While noodles are cooking, place cream in a wide frying pan over medium-high heat and cook until bubbling.
Add parsley, lemon peel, and salt, and cook for 30 seconds.
Add hot noodles to cream mixture, reduce heat to low, and toss gently.
Add butter and Parmesan cheese and continue tossing until noodles are evenly coated.
Chef
