Rich, luscious and worth every calorie!
1 pound fettuccine
½ cup butter
1-cup heavy whipping cream
1 cup grated Parmesan cheese (or more)
¼ teaspoon each salt and pepper
1 teaspoon lemon juice
1/4 teaspoon fresh or ground nutmeg
1 teaspoon lemon zest
Optional Garnishes: Parsley or dried chili pepper flakes
Cook the fettuccine in a pot of rapidly boiling salted water until "al dente". Drain in a colander, reserving 1-2 cups of the pasta cooking liquid.
While pasta is cooking, simmer 1/2 heavy cream and all the butter in a large saucepan (like the 12" Bialetti Titan) over low heat until butter is melted. Add the cheese, lemon, lemon zest and seasoning and the remainder of the cream.. Remove from heat. Toss to combine. Add additional salt and pepper to taste. If too thick, add some of the hot pasta cooking water and whisk. Sprinkle with extra cheese if desired and garnish with parsley, Serve immediately if possible or keep warm. If it gets too thick while waiting to serve, add extra pasta water and rewarm.
Serves 4-6 as an entrée
Cooks notes: Optional additions—Chunked Faux kosher crab or salmon; steamed well drained broccoli florets or fresh spinach; sautéed mushrooms
Recipe: Kosher, dairy