Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sweet butter 1 lb Dried egg fettuccine,
2 tb Freshly squeezed lemon juice -tagliatelle, or pappardelle
1 ts Finely chopped lemon zest 1/2 c Freshly grated Parmesan
1 c Heavy cream -cheese, preferably Reggiano
Salt freshly ground black Slivered lemon zest for
-pepper to taste -garnish
Coarse salt

In a large skillet over medium high heat, melt butter. Add lemon
juice and chopped lemon zest and continue to cook for 30 seconds. Add
cream, salt, and pepper and cook, stirring frequently, until sauce
has reduced by half. Remove the skillet from the heat and set aside.

In a large stockpot, bring 4 quarts of water to a boil and add coarse
salt to taste. Add pasta and cook until al dente, about 7 to 8
minutes. Drain.

Add pasta and cheese to the skillet and cook over medium heat, tossing
gently until pasta is well coated with sauce, about 15 seconds.
Garnish with slivered lemon zest. Serve immediately.

House Beautiful/May/94 Scanned fixed by DP GG

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