Fettuccine with Lemon from The Classic Pasta Cookbook by Giuliano Hazan
This is one of those dishes you have to taste to believe. When my mother first wrote this recipe for her third book I doubt she imagined how many people would become fans of this dish. The recipe w...
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Ingredients
- ½ cup freshly grated Parmigiano-Reggiano
- Freshly ground black pepper
- Salt
- 1 cup heavy cream
- 1 teaspoon grated lemon peel
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons butter
- Fettuccine made with 3 eggs and 2 ¼ cups flour
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