Lemon Pasta (download printable PDF)
½ stick (1/4 cup) unsalted butter Measuring cup
1 cup heavy cream Measuring spoons
3 Tbs. fresh lemon juice Knife
1 Lb. fresh egg fettuccine noodles Cutting board
2 tsp. finely grated fresh lemon zest Lemon reamer
fresh ground black pepper Deep heavy skillet
fresh grated Parmesan cheese Spoon
Colander or strainer
Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm.
Cook the pasta in a large pot of salted boiling water until al dente, 2 or 3 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 1-2 Tbs. of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 Tbs. at a time, if necessary, to thin the sauce.)
Season the pasta with salt and pepper and serve with Parmesan cheese.
Note: I often serve this dish with grilled shrimp. I season the shrimp with salt, black pepper, and garlic before grilling.