Lemon Fettuccine

What you need:

    • 1 lb. spaghetti or fettuccine (we used angel hair)
    • 3 lemons
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup heavy cream
    • 1 oz. Parmesan, plus some (our shredded comes in 3 oz. pkgs)
    • Salt and pepper
    • Fresh or Dry Basil

Directions:

    1. Cook pasta according to package directions - reserve 2 cups of pasta cooking water before draining (Kelley said 1 1/2, I used all of that and next time I'm gonna save a little more).
    2. Zest your lemons and then juice them (in separate bowls). You will end up with roughly 1/3 to 1/2 cup lemon juice.
    3. In the pot where your pasta just was, combine EVOO, cream, zest, and 1 cup of reserved pasta water. Bring to a boil. Boil for 2 minutes.
    4. Add pasta and stir to coat. Turn off heat.
    5. Add cheese and lemon juice. Stir.
    6. Add 1/4 cup of reserved water at a time until you reach your desired "sauciness" or "looseness".
    7. Then add basil, salt, and pepper to desired amount.
    8. Serve topped with extra Parmesan.

Recipe from The Culinary Enthusiast