Lemon Crème Fettuccine

Lynnda Cloutier

By
@eatygourmet

If you really want to gild the lily, serve this with broiled lobster tails.Unknown source


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Ingredients

4 oz. dry fettuccine
2 tbsp. olive oil
1 tsp. flour
juice of 1/2 small lemon
1/4 cup cream
2 tbsp. grated parmesan cheese
2 sprigs parsley
1 tbsp. salt

Directions Step-By-Step

1
About 15 minutes before serving, add salt to 2 quarts water an bring to boil. Add fettuccine and boil til done, about 6 to 8 minutes.
2
In medium pan, heat olive oil over medium flame. Add flour and stir. Add 1 Tbsp. lemon juice
3
Slowly add cream while stirring
4
Add Parmesan cheese. Bring to a boil, then set aside.
5
Add cooked fettuccine to sauce and gently stir. Using large pronged serving fork, roll up half of the fettuccine.
6
Hold the serving fork perpendicular to the plate. Remove fork, leaving a stack of fettuccine. Garnish with parsley and serve Serves 2

About this Recipe

Course/Dish: Pasta
Regional Style: Italian