"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fettucine Al Limone (Fettucine with Lemon Cream) Recipe

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This recipe for Fettucine Al Limone (Fettucine with Lemon Cream), by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Atwell
Added: Wednesday, November 14, 2007


3 tbsp. butter
2 tbsp. freshly squeezed lemon juice
1 tsp. finely chopped lemon zest
1 c. heavy cream
salt & freshly ground black pepper
1/2 c. freshly grated parmigian-reggiano cheese
1 lb. dried fettucine

Pour 4 quarts of water into a large pot and place over high

Put butter, lemon juice, and zest in a large skillet over
medium-high heat. Once the butter has melted, let the lemon
and butter bubble for about 30 seconds. Pour in cream.
Season with salt and pepper and cook, stirring frequently,
until the cream has reduced by half. Remove the skillet from
the heat and set aside.

When the water for the pasta is boiling and the sauce is off
the heat, add 1 tbsp. salt to the boiling water and drop in the
pasta. Stir well and cook al dente. Drain pasta and transfer it
to the skillet with the sauce. Turn the heat on to medium and
toss the pasta over the heat with the sauce and grated
cheese for about 15 seconds. Serve at once.

Personal Notes:
Personal Notes:
A surprising twist on pasta sauces. I
wouldn't eat it every day, but it's great in summer.




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