Fettuccine with Meyer Lemon Cream
I could eat bowls and bowls of this. By blending a reduced cream mixture with a fresh one, this pasta tastes ultrarich and light at the same time. The best part of this dish: It’s incredibly fast.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the fettuccine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
Step 2
Bring a large pot of water to a boil and salt it generously.
Step 3
Meanwhile, whisk together the cream, lemon zest, and a pinch of salt. Pour 1 cup of the mixture into a large, deep skillet. Boil it rapidly, stirring frequently, until reduced by about half, about 8 minutes.
Step 4
After the sauce has reduced for 5 minutes, cook the fettuccine in the water until al dente, about 3 minutes.
Step 5
Drain the pasta well and add to the lemon cream. Reduce the heat to low and toss until well coated. Add the remaining cream mixture and the lemon juice and continue tossing until well coated.
Step 6
Divide among 4 shallow bowls. Grate the cheese directly over the pasta, forming a little mound. Grind a generous dose of pepper over the pasta. Serve immediately.
