Half citrus pasta, half fettucine alfredo, this recipe is a delicious mash up. Inspired by the bright, cool spring we’re having–sunny days cut through with crisp wind–a pound of fresh lemon pepper pasta, a carton of heavy cream, two older recipes (here and here), and the bag and bags of lemons we continue to harvest.
It’s everything the paradox of a spring evening wants: fresh, vibrant flavor, and a warm, rich cream to take the edge off the chill. For a few minutes, we gathered around the counter, slurping noodles in silence, soothed and energized all at once. Sometimes, there’s balance.
Lemon Pepper Pasta with Parmesan Lemon Cream Sauce
- 1 lb fresh lemon pepper pasta, or fresh fettucine
- 1/2 cup heavy cream
- 2 tablespoons butter
- zest of one eureka (or meyer) lemon
- 3/4 cup grated parmesan or grana padano
- While waiting for pasta water to boil, pour cream into a large, heavy bottomed skillet.
- Zest the lemon into the cream, add butter and heat slowly until butter melts and cream thickens slightly. Turn off heat and let rest.
- When pasta is done, drain and add it to the lemon cream along with the parmesan.
- Over medium-low heat, toss the pasta in the cream for about a minute to mix thoroughly and let pasta absorb the sauce. Serve immediately with additional parmesan, if desired.