Fettuccine Alfredo

 


Creamy Fettuccine Alfredo is one of my favorite Italian dishes. Serve it as your main dish or serve it as a side dish. Also if you use fresh homemade fettuccine the pasta is much lighter. I normally do not add the lemon juice or zest of a lemon in this dish. I do add parsley and like the flavor, it adds to the dish, plus the green is a nice accent color.


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
Salt and freshly ground white pepper


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.


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