Recipe

October 22, 2014

Lemon and Pepper Fettuccine Alfredo

Recipe: Amy Rosen

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What could be better than tender noodles coated in a creamy alfredo sauce? The zing of lemon and black pepper adds a modern note to this indulgent classic.

Ingredients

  • 1 cup whipping (35%) cream
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1⁄2 tsp salt
  • 1 tsp freshly cracked pepper
  • Zest of 1 lemon, plus 2 tbsp lemon juice
  • 1⁄2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 lb. fresh fettuccini noodles (or, for a more rustic look, buy fresh lasagna noodles and cut them into long strips)
  • 1⁄4 cup fresh Italian (flat-leaf) parsley, chopped

Directions

Yield: Serves 4

  1. To a medium saucepan over medium-low heat, add 3⁄4 cup cream. Stir in garlic, butter, salt and pepper. Simmer for 10 minutes, allowing cream to reduce and slightly thicken, making sure it doesn’t boil over.
  2. Bring a large pot of salted water to a boil.
  3. Add remaining cream to sauce, then add lemon zest and juice and cheese. Stir to incorporate and let simmer another 5 minutes, stirring often.
  4. Add pasta to boiling water and stir. The noodles should float to the top and be cooked within 3 to 4 minutes. (If using dry fettuccini pasta, cook until al dente, following package directions.) Drain pasta in a colander.
  5. Pour sauce into the empty pasta pot, add in pasta and stir to coat, then dish it out into warm bowls and top with parsley and more cheese.
Photographer:

Donna Griffith

Source:

House & Home September 2011

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