Best Fettuccine Al Limone Recipes

Fettuccine Al Limone (Mario Batali) image

Provided by DrGaellon

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 teaspoon red pepper flakes
3 jalapenos, seeded and cut into thin slivers
3 lemons, zest of
3 lemons, juice of
8 tablespoons butter, cut in chunks (1 stick)
salt
fresh ground black pepper
1 1/4 lbs fettuccine pasta
1/2 cup grated pecorino romano cheese

Steps:

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
Drop the pasta into the boiling water and cook until al dente. Drain.
Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Spaghetti al Limone image

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 7

1 lemon
12 oz. spaghetti or other long pasta
Kosher salt
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. Parmesan, finely grated (about ¾ cup)
Freshly ground black pepper

Steps:

Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

Marcella Hazan's

Provided by oaklandish

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup heavy cream
4 tablespoons butter
2 lemons, zest of, finely chopped, No Pith, just the yellow part
2 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese, plus more for the table

Steps:

In a large skillet, bring the cream and butter to a boil over medium-high heat.
Add the lemon juice and the zest and reduce the volume by almost half.
Remove from heat.
Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
Add the pasta to your skillet with the sauce and toss to coat over medium heat.
Add the cheese and toss for a few more seconds.
Serve with additional cheese.
Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.