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Fettuccini Alfredo Recipe

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This recipe for Fettuccini Alfredo, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Pattie Anzilotti-Shaw
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. heavy cream
¼ c. fresh lemon juice (from about 1 lemon)
6 T. unsalted butter
1-2 T. grated lemon zest
Salt/Pepper
9 oz. fettuccine
1 c. freshly grated Parmesan Cheese
Directions:
Directions:
In large skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally until the butter melts. Stir in the lemon zest. Remove from heat.

Bring large pot of salted water to boil. Add the fettuccine and cook, until tender but "al dente". Drain. Add the pasta, remaining ½ cup of cream, parmesan cheese and salt/pepper to the cream sauce. Toss over low heat until the sauce thickens slightly, about 1 minute. Transfer to a a wide, shallow, heated serving bowl and serve immediately.
Personal Notes:
Personal Notes:
This is from Giada de Laurentiis' "Everyday Italian" recipe book. A secret to keeping your pasta warm while it is on the table is to heat the bowl in the oven while you are cooking the pasta.

 

 

 

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