Pasta al Limon

 

4
tablespoons butter
1
cup heavy cream
2
tablespoons fresh lemon juice
Rind of 4 lemons, grated
14-18
ounces of fettuccine, linguine or past of your choice
1/2
cup grated Parmigiano-Reggiano cheese
Lemon slices

 

 

Melt butter in large skillet (large enough to accommodate pasta later).  Add cream.  Turn heat to medium high and bring cream and butter to boil.  Add lemon juice.  Thoroughly stir while adding lemon rind.  Reduce cream mixture to 1/2 its volume while stirring constantly.

 

Meanwhile, cook pasta in boiling water until it is cooked, but still firm to bite (al dente).  Drain pasta.

 

Transfer pasta to the skillet with the lemon cream sauce.  Toss thoroughly while reheating over medium heat, 30 seconds to one minute.  Add grated Parmesan cheese, toss several times.  Garnish with lemon slices. 

 

Serves 8.