Pasta with Lemon & Cream from Marcella Hazan

Pasta with Lemon & Cream from Marcella Hazan

4 TB butter

1 C heavy cream

2 TB freshly squeezed lemon juice

Zest of 4 lemons

Fettucine

1/2 C grated Parmesan cheese

Choose a skillet or saute pan large enough to accommodate the cooked fettucine later. Put in the butter and cream and turn on heat to high. When the cream begins to boil, add the lemon juice and stir thoroughly. Add lemon zest. Continue stirring while you reduce the cream to half its original volume. Do not reduce it completely because the fettucine will be tossed with it later in the pa and absorb it all. Turn off heat.

Drop pasta into pot of abundant boiling water. When cooked, but still firm to the bite, drain and transfer to the pan with lemon sauce. Turn on the heat to medium and toss thoroughly in the sauce for 15-20 seconds. Transfer pasta and sauce to a warm serving bowl. Add grated cheese, toss and serve with additional cheese on the side.