Fettuccine Alfredo with Lemon
ID: e698afef...
A rich and velvety fresh Fettuccine Alfredo elevated with fresh lemon juice and zest. The bright citrus notes beautifully cut through the heavy cream and butter, making this classic comfort dish delightfully balanced.
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🍳 調理の流れ
Boil the fresh fettuccine in salted water until al dente. → Gently heat heavy cream, fresh lemon juice, and unsalted butter in a large skillet over low heat until melted. → Toss the drained pasta in the sauce, then add the remaining cream, grated Parmesan, lemon zest, and freshly grated nutmeg. → Season with salt and white pepper, tossing over low heat until the sauce slightly thickens.
調理手順
簡単な手順
Boil the fresh fettuccine in salted water until al dente. → Gently heat heavy cream, fresh lemon juice, and unsalted butter in a large skillet over low heat until melted. → Toss the drained pasta in the sauce, then add the remaining cream, grated Parmesan, lemon zest, and freshly grated nutmeg. → Season with salt and white pepper, tossing over low heat until the sauce slightly thickens.
イントロ
A rich and velvety fresh Fettuccine Alfredo elevated with fresh lemon juice and zest. The bright citrus notes beautifully cut through the heavy cream and butter, making this classic comfort dish delightfully balanced.
ステップ 1
Salt a large pot of boiling water and cook the fresh fettuccine for about 4 minutes until tender but still firm to the bite.
ステップ 2
Heat a large skillet, add 2 cups of heavy cream and 1/2 cup of fresh lemon juice. Keep the heat low to avoid boiling and curdling.
ステップ 3
Zest a fresh lemon to get about 2 teaspoons of zest and set it aside to be added at the end.
ステップ 4
Add 12 tablespoons of unsalted butter to the cream and lemon mixture, stirring occasionally over low heat until the butter completely melts.
ステップ 5
Break a block of Parmesan cheese into chunks and grate them in a food processor until finely grated.
材料リスト
重要なメモ
Avoid boiling the cream and lemon mixture to prevent the sauce from curdling.
The addition of unsalted butter helps emulsify the sauce, thicken it, and stabilizes the cream against the acidity of the lemon juice.
Zesting the lemon before cutting and juicing makes the zesting process much easier and cleaner.
Freshly grated nutmeg is highly recommended over pre-ground nutmeg for a much more aromatic and vibrant flavor.
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