SWEET FRESH FETTUCCINE
My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It's very unexpected-and very delicious. Serve it in small portions, as it is quite rich.
Yield 4 breakfast servings or 6 appetizer or dessert servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil. Cook at a bare simmer, stirring occasionally, for about 4 minutes.
- Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce. Toss to combine.
- Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts. Serve immediately.
- If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love