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:
- 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).
- Zest your lemons and then juice them (in separate bowls). You will end up with roughly 1/3 to 1/2 cup lemon juice.
- 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.
- Add pasta and stir to coat. Turn off heat.
- Add cheese and lemon juice. Stir.
- Add 1/4 cup of reserved water at a time until you reach your desired "sauciness" or "looseness".
- Then add basil, salt, and pepper to desired amount.
- Serve topped with extra Parmesan.
Recipe from The Culinary Enthusiast