Fettuccini - Oh soooo good!
18 ounces FRESH fettuccini (do not use dry)
2 1/2 cups heavy crean
1/2 cups fresh lemon juice (not bottled)
12 TBSP unsalted butter
2 cups grated parmesan
2 tsp grated lemon zest
pinch nutmeg
salt and freshly ground white pepper
cook pasta in a large pot of boiling salted water until tender, about 5 min's.
stir 2 cups of the cream and lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter metls, stirring occasionally, about 4 min's. Remove from heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, parmesan to the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over the low heat until the sauce thickens slightly, about 1 minute.
Enjoy.
