This is a delightful recipe which is impossibly simple. All you need is fresh homemade fettuccine or other egg noodles (no spaghetti) a lemon, a knob of butter, a drizzle of heavy cream and a sprinkle of your best Parmigiano.
- 2 tablespoon butter
- 1 tablespoon heavy or whipping cream
- 1 inch-long strip lemon zest
- 2 teaspoon lemon juice
- 1-2 tablespoon grated Parmigiano
Heat the butter, zest and juice in a shallow pan over low heat until the butter is melted. Add cream but don’t cook more than 1 minute it as it might split.
Cook the pasta in plenty of salted boiling water (see video below). Fresh fettuccine should cook no more than 1 min, 3 minutes for store bought dry egg noodles.
Using tongs or a colander, transfer the fettuccini into the pan with the lemon sauce and stir over medium-high heat until the sauce is incorporated, about 1 minute. Reserve the pasta water.
Add the Parmigiano and a couple of tablespoon of pasta water and stir some more until the liquid is absorbed and the sauce is creamy. Serve immediately and eat very hot.