Lemonpepperfettuccine Recipes

LEMON-PEPPER FETTUCCINE

Steps:

• Bring large pot of salted water to boil.
• Add fettuccine and cook as label directs.
• Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt butter in skillet over medium heat.
• Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
• Whisk cream, egg yolk and lemon zest in a bowl.
• Reduce heat to low and add cream mixture and cheese to skillet.
• Cook, whisking until lightly thickened, about 2 minutes.
• Season with salt and 2-3 teaspoons pepper.
• Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
• Divide among bowls and garnish with more pecorino.

LEMON-PEPPER FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
• Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

LEMON PEPPER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
• In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.

LEMON PARMESAN SPAGHETTI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
• Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
• Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

LEMON FETTUCCINE

Steps:

• In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you're sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
• Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.