Meyer Lemon Fettuccine

Name: Meyer Lemon Fettuccine
Ingredients: 1 pound fettuccine; 2 cups heavy cream; 1 sprig or about 2 tablespoons of fresh rosemary leaves (chopped); Zest of 2 Meyer lemons; ½ cup freshly grated parmesan cheese; ⅛ teaspoon cayenne pepper; kosher salt and freshly ground pepper

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Author : Heidi

Ingredients

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1 pound fettuccine2 cups heavy cream1 sprig or about 2 tablespoons of fresh rosemary leaves (chopped)Zest of 2 Meyer lemons½ cup freshly grated parmesan cheese⅛ teaspoon cayenne pepperkosher salt and freshly ground pepper

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Instructions

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Step 1

Bring a large pot of water to boil and cook fettuccine according to package directions until al denté.

Step 2

Meanwhile, pour cream into a 10-inch skillet and bring to a boil, reduce to simmer and cook until reduced by half.

Step 3

When noodles are done cooking, drain in a colander. Add rosemary, lemon zest, parmesan cheese, cayenne, kosher salt and pepper to the cream and stir until parmesan is melted into the cream. Add the noodles to the skillet and toss to coat. Add more salt and pepper if desired and top with more parmesan. Serve immediately.