In Sorrento, in Southern Italy, gigantic lemons grow everywhere. From pastas to pastry, cooks have dozens of ways to use them. This recipe is a favorite of mine when I am craving something rich. The sauce is made in minutes from lemon juice and zest, cream, butter, basil, and Parmigiano. Fresh fettuccine is my first choice here.

Fettuccine with Lemon Cream is a delightful pasta dish that showcases the bright and refreshing flavors of lemon. This recipe combines homemade fettuccine with a luscious and creamy sauce made with lemon zest, lemon juice, and heavy cream.

The star ingredient of this dish is the lemon, which adds a burst of citrusy freshness. The lemon zest is grated from a scrubbed lemon, providing its fragrant and zesty essence. The lemon is then halved, and its juice is extracted, adding a tangy and vibrant element to the sauce.

In a skillet, unsalted butter is melted, creating a rich and velvety base for the sauce. To this, heavy cream and lemon juice are added, bringing richness and tanginess to the dish. The mixture is simmered until slightly thickened, allowing the flavors to meld together and develop a smooth consistency. Finally, the grated lemon zest, minced fresh basil, salt, and freshly ground pepper are stirred in, enhancing the sauce with their aromatic and herbaceous notes.

Meanwhile, a large pot of salted water is brought to a boil. The homemade fettuccine noodles, rolled out and cut into ribbons, are cooked in the boiling water until al dente. Once cooked, some of the pasta cooking water is reserved before draining the noodles.

The cooked fettuccine is then added to the skillet with the lemon cream sauce, and the pasta is tossed well to coat it evenly. If needed, a little of the reserved cooking water can be added to adjust the consistency of the sauce and ensure a silky texture. To elevate the flavors further, freshly grated Parmigiano-Reggiano cheese is added to the skillet, creating a savory and nutty element that complements the citrusy notes of the sauce.

Fettuccine with Lemon Cream is a delightful combination of creamy, tangy, and fresh flavors. The bright and refreshing lemon cream sauce beautifully coats the tender fettuccine noodles, resulting in a harmonious and satisfying pasta dish. Whether enjoyed as a standalone main course or accompanied by a crisp salad, this recipe is sure to impress with its vibrant flavors and comforting textures.

Serves 6 to 8

INGREDIENTS

• 1 lemon, scrubbed
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• ¼ cup minced fresh basil
• Salt and freshly ground pepper
• 1 recipe Fresh Egg Pasta, rolled out and cut into fettuccine
• 1 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Grate 1 teaspoon of zest from the lemon.
2. Halve the lemon and squeeze 2 tablespoons of juice.
3. Melt the butter in a skillet large enough to hold all of the ingredients.
4. Add the cream and lemon juice to the skillet.
5. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
6. Stir in the lemon zest, minced basil, and season with salt and pepper to taste.
7. Remove the skillet from the heat and cover to keep the sauce warm.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add the fettuccine to the boiling water and stir well.
10. Cook the fettuccine, stirring often, until it is al dente.
11. Scoop out some of the cooking water and set it aside.
12. Drain the cooked pasta.
13. Add the drained pasta to the skillet with the sauce and toss well to coat.
14. If needed, add a little of the reserved cooking water to achieve desired consistency.
15. Add the freshly grated Parmigiano-Reggiano cheese to the skillet and toss again.
16. Serve the fettuccine immediately, garnished with additional basil or grated cheese if desired.