16 oz. Fettuccine
2 1/2 cups Heavy Cream
1 Lemon, zested and juiced
1 1/2 sticks butter
1 triangle shredded Parmesan cheese
1/8 teaspoon Nutmeg
salt and pepper to taste
Cook pasta according to package directions. Drain.
Stir 2 cups of the heavy cream and lemon juice in a large skillet. Add butter and cook over medium heat till butter melts.
Add remaining cream, Parmesan, lemon zest, nutmeg, salt and pepper to taste. Stir over low heat until sauce thickens slightly.
Add pasta and toss.
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