Ingredients

The following ingredients have 8 Servings
  • 1 lb. fettuccine
  • 1 tablespoon butter 
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 2 lemons zested and juiced
  • Kosher salt and black pepper to taste
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian Parsley (optional)
  • Lemon slices (optional)

Instruction

  • Bring a big pot of water to a boil.
  • Meanwhile in a large skillet over medium heat melt the butter. Add the garlic and cook for one minute while stirring constantly. Add the cream, lemon zest, and lemon juice. Bring the cream to a low boil and then reduce the heat to a simmer. 
  • Cook the pasta al dente according to package instructions. Drain well and reserve 1/2 cup of the pasta water.
  • Cook the cream until it is slightly thickened.  Add the cooked pasta and Parmesan cheese tossing to coat. If the pasta is too thick add a little pasta water (1-2 tablespoons) at a time until desired consistency.
  • If desired garnish with fresh Italian Parsley and lemon slices.