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Lemon Fettuccine

Source of Recipe

From "Nathalie Dupree's Favorite Stories and Recipes"


Recipe Introduction

"One of my great pleasures has been to make pasta with some of our grandchildren when they were young. I use my pasta machine very little now but keep it on hand just in case. Now fresh pasta is readily available. If it's not available, of course boxed fettuccine is fine to use."

List of Ingredients

â—¦ 1 lemon
â—¦ 1 ½ cups dry white wine
â—¦ ¾ cup heavy cream, to taste
â—¦ 1 pound fettuccine, preferably fresh
â—¦ 3 tablespoons butter, in pieces
â—¦ 1 cup freshly grated Parmesan cheese
â—¦ 1 to 2 tablespoons extra virgin olive oil, optional
â—¦ Salt
â—¦ Freshly ground black pepper


Recipe

Using a knife or vegetable peeler, remove rind from the lemon, avoiding any white pith. Slice the peel into thin matchsticks. Juice the lemon, strain and reserve. Place matchsticks in a large nonreactive pan with the wine and bring to the boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about ¼ cup, about 10 minutes.

Remove from heat, pour in about ¼ cup of the cream, and stir. Then pour in remaining cream and stir as needed. Return to stove and bring to the boil over high heat. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat and set aside. This is your cream sauce.

Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente, save a bit of the pasta water, then drain.

Return hot pasta to stove. Pour in the cream sauce, butter, and lemon juice, stir, then return hot drained pasta to the pan and add a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly. Ladle onto plates and drizzle each portion with olive oil, if using. Season to taste with salt and pepper.

Serves 4