Creamy Lemon Pasta

By gbvampy1

Ingredients

• 4 4 4 quart water
• 2 2 3/4 tablespoon plus 3/4 teaspoon kosher salt
• 3/4 3/4 3/4 cup extra-virgin olive oil
• 1 1 1 tablespoon Meyer lemon zest
• 1 1 1 teaspoon honey
• 3 3 1/2 medium shallots, minced (about 1/2 cup)
• 1 1 1 cup heavy cream
• 1 1 1 pound dried fettuccine
• 2 2 2 tablespoon fresh Meyer lemon juice
• 3 3 3/4 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
• 1/2 1/2 1/2 teaspoon freshly ground black pepper, for garnish
• 1/3 1/3 1/3 cup Meyer lemon supremes, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.
Step 2

Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes.
Step 3

Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice.
Step 4

Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.