• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For The Fettuccine

  2. 4 Water

  3. 2 tablespoons 30ml Kosher salt

  4. 1 lb 454g / 16oz Fettuccine

  5. For The Sauce

  6. 2 Lemon - juice reserved (large) grate the rind

  7. 1 cup 237ml Heavy cream

  8. 1/4 cup 59ml Vodka

  9. 1/2 teaspoon 2 1/2ml Fresh ground black pepper

  10. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

  11. 3/4 cup 109g / 3.8oz Parmesan cheese - fresh and grated

  12. Cooked scallops - optional

  13. Cooked asparagus cut in 1" pieces - optional

Instructions Jump to Ingredients ↑

  1. Bring water to a boil; add the kosher salt, and cook the pasta at a rapid boil until 'al dente", 8-10 minutes. Drain. Grate the rind of 1 lemon, then squeeze the juice out and reserve. Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with the parsley, and serve immediately on warmed plates. Serve the parmesan separately.

  2. VARIATION: Add cooked scallops, and/or cooked asparagus, cut in 1-inch pieces, into the sauce, just before tossing with pasta. Garnish with slices of the second Lemon.


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