FETTUCCINE w/LEMON SAUCE

By BobD

Ingredients

• 4 Tbs butter
• 1 cup heavy cream
• 2 Tbs freshly squeezed lemon juice
• 1 tsp grated lemon zest
• 1 tsp grated lime zest
• 1 cup beef broth or bouillon
• 4 to 6 tsp caviar (optional)
• Fettuccine, linguini, or angel hair pasta to serve 4 to 6

Details

Servings 4

Preparation

Step 1

In a sauce pan or skillet large enough to hold the pasta when it is
done, combine the butter, cream, and beef broth or bouillon and simmer
over medium heat until reduced by about half. Add the lemon juice,
lemon and lime zest and set aside. Cook the pasta according to the
package directions.

When cooked and still al dente drain it and add it to the pan containing the sauce.

Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed.

I like to form "nests" of the pasta using a kitchen serving spoon and
fork, twirling the noodles into a mound, and sliding them off the
spoon onto the plate.

Place a teaspoon of the optional caviar in the
center.