Ingredients
- 4 quart water
- 2 tablespoon plus 3/4 teaspoon kosher salt
- 3/4 cup extra-virgin olive oil
- 1 tablespoon Meyer lemon zest
- 1 teaspoon honey
- 3 medium shallots, minced (about 1/2 cup)
- 1 cup heavy cream
- 1 pound dried fettuccine
- 2 tablespoon fresh Meyer lemon juice
- 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
- 1/2 teaspoon freshly ground black pepper, for garnish
- 1/3 cup Meyer lemon supremes, for garnish
How to Make It
Step 1
Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.
Step 2
Meanwhile, heat oil and lemon zest in a
large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and
shallots, and cook until shallots are softened and oil is hot, about 5
minutes. Whisk in cream. Let simmer 2 minutes.
Step 3
Cook pasta in the boiling water until al
dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to
noodles; toss well to combine. The pasta will absorb the juice.
Step 4
Stir cheese and 1/4 cup reserved cooking
liquid into skillet with cream sauce. Add pasta, and toss to coat well.
Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among
4 bowls, and garnish with pepper and Meyer lemon supremes.
Suggested Pairing
Bright, citrusy
Campanian white.