Creamy Lemon Fettuccine


  • ½ cup heavy cream (35% cream)
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon unsalted butter
  • ¼ cup parmesan cheese (Parmigiano Reggiano, freshly grated)
  • ½ lb fettuccine

1 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. 2 Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook accord...

View full recipe at SpringPad


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