
About
If you just love the taste of refreshing lemon at dinner, then Crazy Lemon Pasta really is for you! The bright citrus flavor is everywhere, from the luscious cream sauce to the tender noodles themselves! A touch of sharp, nutty cheese helps accent the bold lemon flavor of Crazy Lemon Pasta. You might just go crazy for it!
Ingredients
- For the pasta:
- 1 (16-ounce) package fettucine
- 3/4 cup extra-virgin olive oil
- 1 tablespoon Meyer lemon zest
- 3/4 teaspoon kosher salt
- 1 teaspoon honey
- 3 medium shallots, minced
- 1 cup heavy cream
- 2 tablespoons Meyer lemon juice
- 3 ounces Parmigiano-Reggiano cheese, grated
- Optional, for garnish:
- 1/2 teaspoon black pepper
- Meyer lemon slices, to taste
- parsley, to taste, chopped
Directions
Step 1 -In a large pot of salted, boiling water, add the fettuccine and cook it to al dente, according to the package directions.
Step 2 -Reserve 1/2 cup of the pasta water, draining the remainder.
Step 3 -In a large skillet over medium heat, add the olive oil and the lemon zest and allow the oil to heat.
Step 4 -Add the kosher salt, the honey, and the shallots to the hot oil and cook, while stirring occasionally, until the shallots are softened, about 5 minutes.
Step 5 -Add the heavy cream to the shallot mixture and whisk to combine.
Step 6 -Bring the shallot mixture to a simmer and allow it to simmer until it thickens slightly into a cream sauce, about 2 minutes.
Step 7 -Add the lemon juice to the hot noodles and toss to combine.
Step 8 -Add the Parmigiano-Reggiano and 1/4 cup of the reserved pasta water to the cream sauce and whisk to combine.
Step 9 -Add the fettuccine to the cream sauce and toss to coat. If the sauce seems too thick, add the remaining pasta water, a little at a time, until it reaches the desired consistency. You may not need all or any of the pasta water.
Step 10 -Serve garnished with the black pepper, the lemon slices, and the parsley.



























