Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 4 quarts water

  4. 2 tablespoons kosher salt

  5. 1 pound fettuccine

  6. **FOR THE SAUCE**

  7. 2 large lemon -- juice reserved

  8. -- grate the rind

  9. 1 cup heavy cream

  10. 1/4 cup vodka

  11. 1/2 teaspoon fresh ground black pepper

  12. 1/4 cup fresh parsley -- chopped

  13. 3/4 cup parmesan cheese -- fresh and grated

  14. cooked scallops -- optional

  15. 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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