Fettuccine with Lemon Sauce

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Fettuccine with Lemon Sauce

Fettuccine with Lemon Sauce
Servings 4


  • Fettuccine linguini, or angel hair pasta to serve 4 to 6
  • 4 to 6 tsp caviar optional
  • 1 cup beef broth or bouillon
  • 1 tsp grated lime zest
  • 1 tsp grated lemon zest
  • 2 Tbs freshly squeezed lemon juice
  • 1 cup heavy cream
  • 4 Tbs butter


  • 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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