CREAMY LEMON FETTUCCINE
Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!
Provided by Cinnamonised
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
- Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
- As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
- As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
- Serve the pasta immediately with additional Parmigiano.
- Enjoy!
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Laiba Lal
[email protected]This recipe was a hit with my family! The sauce was creamy and flavorful, and the fettuccine was cooked perfectly. The asparagus added a nice touch of crunch and freshness. This is a dish that I will definitely be making again.
MD ARAF
[email protected]I loved this recipe! The sauce was creamy and flavorful, and the fettuccine was cooked perfectly. I also loved the addition of asparagus. This is a dish that I will definitely be making again.
Antoinette Brown
[email protected]This dish was a bit too lemony for my taste. I think I would have preferred a more subtle lemon flavor. However, the sauce was creamy and flavorful, and the fettuccine was cooked perfectly. Overall, this was a good dish, but I would make a few change
Sheraz Tasawer
[email protected]This recipe was easy to follow and the results were amazing! The sauce was creamy and flavorful, and the fettuccine was cooked perfectly. I loved the addition of lemon and asparagus. This is a dish that I will definitely be making again and again.
Delta Z R K
[email protected]I'm not a fan of fettuccine, but I decided to try this recipe anyway. I was pleasantly surprised by how much I enjoyed it! The sauce was rich and creamy, with a bright lemon flavor. The asparagus added a nice touch of crunch. I'll definitely be makin
DS GAMING
[email protected]This dish was absolutely delicious! The sauce was creamy and flavorful, with a perfect balance of lemon and garlic. The fettuccine was cooked perfectly al dente. I loved the addition of asparagus, which added a touch of crunch and freshness. This is
Chidera Ani
[email protected]This recipe was a disaster! The sauce curdled and the fettuccine was mushy. I think I must have done something wrong, because this recipe has such good reviews. I'll definitely give it another try, but I'll be more careful next time.
Christie Seaborn
[email protected]I found this recipe to be a bit bland. The sauce lacked flavor and the fettuccine was overcooked. I think I would have preferred more lemon and garlic in the sauce, and I would have cooked the fettuccine for a shorter amount of time.
Md Jumman
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the lemon didn't do enough to cut through it. I think I would have preferred a lighter sauce, perhaps with a white wine base.
Nankya Natasha
[email protected]I'm not a huge fan of lemon in savory dishes, but this recipe changed my mind. The lemon was subtle and complemented the creamy sauce perfectly. The asparagus was a great addition, adding a bit of texture and color to the dish.
Hriday Ahmmed
[email protected]This recipe was easy to follow and the results were impressive. I used fresh lemon juice and zest, which really made the sauce sing. I also added a bit of red pepper flakes for a touch of heat. My family loved this dish and I will definitely be makin
John Amer
[email protected]I was skeptical about the combination of lemon and fettuccine, but I was pleasantly surprised by how well they worked together. The lemon added a brightness to the dish that cut through the richness of the sauce. I also loved the addition of asparagu
haseeb ullah
[email protected]This creamy lemon fettuccine was an absolute delight! The sauce was rich and flavorful, with a perfect balance of tangy lemon and creamy parmesan. The fettuccine was cooked al dente, providing a satisfying bite. Overall, this dish was a culinary mast