Lemon Cream Fettuccine
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Lemon Cream Fettuccine
Lemon Cream Fettuccine
1 lb fettuccine
2 Tbsp Olive oil
2/3 cup onion, finely minced
3/4 cup heavy cream (whipping cream)
1 tsp grated lemon rind
1/3 cup lemon juice, fresh only
1/2 cup unsalted butter
2 Tbsp Italian parsley, minced
2 tsp fresh basil, minced
salt and pepper to taste
Cook the fettuccine al dente. Mix the parsley and basil. Mix
the olive oil and 2 Tbsp butter in a saute pan.
Cut the rest of the butter into thin pats and let sit at room temperature.
Add the onions and cook slowly until they start to turn color.
Add the lemon juice and raise the heat. Reduce until about 2/3rds of the liquid remains.
Add the lemon zest and whisk in the rest of the butter to make a creamy sauce.
Immediately pour it over the fettuccine.
Sprinkle the parsley and basil over the top and serve immediately.
Note:
This dish is rich, creamy and needs no enhancements. For
those who insist, pass freshly grated parmesan on the side.
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| Joe Wallace |
