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Home > Pasta > Fresh Pasta Dishes
Fettuccine with Lemon Sauce
Serves: 4 to 6
Ingredients:
- 4 Tbs butter
- 1 cup heavy cream
- 2 Tbs freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated lime zest
- 1 cup beef broth or bouillon
- 4 to 6 tsp caviar (optional)
- Fettuccine, linguini, or angel hair pasta to serve 4 to 6
In a sauce pan or skillet large enough to hold the pasta when it is done,
combine the butter, cream, and beef broth or bouillon and simmer over
medium heat until reduced by about half. Add the lemon juice, lemon and
lime zest and set aside. Cook the pasta according to the package
directions. When cooked and still al dente (firm to the tooth) drain it and
add it to the pan containing the sauce. Toss over medium heat for 20 to 30
seconds, until most of the sauce is absorbed. I like to form "nests" of the
pasta using a kitchen serving spoon and fork, twirling the noodles into a
mound, and sliding them off the spoon onto the plate. Place a teaspoon of
the optional caviar in the center.
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