1/2 cup fresh lemon juice (I used 1/4C and it was plenty)
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest (optional)
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Instructions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. - I found that it took a little longer than 4 minutes
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Originally Submitted
12/18/2012
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