8 oz fettuccini
2 Tblsp butter
1 Tblsp freshly grated lemon zest, plus more for topping
4-6 Tblsp heavy cream-I used Half and Half
2 Tblsp freshly squeezed lemon juice
2 Tblsp freshly grated Parmesan
S&P to taste
parsley for color if desired
- Cook pasta in salted water until desired doneness, reserve a little pasta water in case needed.
- Melt butter and lemon zest in pan.
- Add everything else and mix well. Add a little pasta water if not wet enough (I'd just use more cream.)
- Sprinkle top with extra lemon zest, parsley if using and serve with extra parm if desired.