Creamy Lemon Pasta


1 pound ounces fettuccine

1 pint heavy cream

3/4 cup freshly grated Parmesan cheese

Zest from 2 lemons

Juice from half a lemon

Salt and pepper

1/4 cup chopped chives or parsley


Place cream in a saucepan and bring to a boil. Turn down heat to a simmer and cook until reduced by half. Boil pasta in water. When noodles are done cooking, drain in a colander. Toss hot pasta with lemon zest, lemon juice, half the Parmesan cheese, a little salt and pepper and the hot cream. Serve immediately with more Parmesan cheese and chives or parsley on top.

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