Difficulty: Easy
Instructions
Things You'll Need:
- 1 tbsp. olive (not virgin) oil
- 1 tbsp. salt - plus more for seasoning if preferred
- 3 oz. unsalted butter
- 1 lb. high quality, dry fettucine pasta
- 4 oz. freshly grated Parmesan cheeses
- 5 or 6 drops fresh lemon juices
- colanders
- measuring spoons
- stockpots
- 1 qt. heavy creams
- skillets
- cheese graters
- measuring cups
- Cheese Graters
- Colanders
- Measuring Cups
- Measuring Spoons
- Skillets
- Stockpots
- Measuring cups
- Skillets
- 4 oz. freshly grated Parmesan cheeses
- 1 lb. high quality, dry fettucine pasta
- 1 tbsp. salt - plus more for seasoning if preferred
- 3 oz. unsalted butter
- 1 tbsp. olive (not virgin) oil
- 1 qt. heavy creams
- 5 or 6 drops fresh lemon juices
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Step 1
Bring 3 to 4 quarts of water, the olive oil and the salt to a rapid boil in a large pot. Add the pasta to pan and stir to distribute the noodles.
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Step 2
Boil the pasta for the slightly less time than the recommended length of time on the package. When the pasta is cooked, drain and rinse under hot water.
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Step 3
Add the butter, cream, Parmesan and white pepper to a large skillet. Bring to a boil while constantly stirring over medium-high heat.
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Step 4
Cook the cream mixture until it reduces slightly in volume. Add the pasta to the pan and stir to coat the noodles.
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Step 5
Remove from the heat and add the lemon juice. Stir and taste for seasoning.
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Step 6
Add salt if preferred and serve immediately.
Comments
Anonymous said
on 11/22/2005 Use 6 tbsp butter melted in large skillet, 1/2 cup whipping cream. Stir to boil. Add 1/2 cup parmesan cheese. Add pasta,
1/2 cup whipping cream, 1/2 cup parmesan cheese. Toss. Take off heat. Add 1/2 cup parmesan, salt, pepper and 1/4 tsp nutmeg.