FETTUCCINE AL LIMONE
Steps:
- In a large skillet over medium high heat, melt butter. Add lemon juice and chopped lemon zest - continue to cook for 30 seconds. Add cream, salt, and pepper - cook, stirring frequently, until sauce has reduced by half. Remove skillet from heat, set aside. In a large stockpot, bring 4 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 7 to 8 minutes. Drain. Add pasta and cheese to the skillet and cook over medium heat, tossing gently until pasta is well coated with sauce, about 15 seconds. Garnish with slivered lemon zest. Serve immediately. Note: works better if you add cheese to sauce, stir to melt - then pour over pasta.
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