Lemon Crème Fettuccine

Lynnda Cloutier


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

★★★★★ 1 vote


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


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

About Lemon Crème Fettuccine

Course/Dish: Pasta
Regional Style: Italian