Serves 1
Directions
- 1Peel the rind off one organic lemon using a peeler.
- 2Take the lemon rinds and drop them in boiling water.
- 3Add some salt to the boiling water with the lemon peels.
- 4Grab the other lemon and cut it in half.
- 5Squeeze the juice out of the lemon halves into a bowl with a strainer.
- 6Grate lemon zest from a lemon into the lemon juice.
- 7Cut off the ends of the garlic cloves.
- 8Peel away the skin from the garlic cloves using a knife.
- 9Roughly chop the parsley.
- 10Get a pan and melt a stick of butter in it.
- 11Add the roughly chopped garlic and parsley to the melted butter and blend together.
- 12Add one spoon of lemon pasta water to the pan and mix it.
- 13Reduce the pasta water in the pan.
- 14Add some heavy cream and mix it.
- 15Add grated Parmigiano Reggiano cheese a little at a time and mix it.
- 16Remove the lemon peels from the boiling water.
- 17Drop the fresh fettuccine into the lemon-infused boiling water.
- 18Pour the lemon juice with zest into the sauce and blend it all together.
- 19Add a little black pepper to the sauce.
- 20Add the cooked fettuccine to the sauce and mix it well, letting the pasta soak in the creamy, cheesy, lemony goodness for a couple of minutes.
- 21Serve the pasta in a bowl and make it snow with Parmigiano Reggiano.
- 22Garnish with fresh parsley.
Ingredients
- 1 Organic Lemon
- 1 handful Parsley
- 3 cloves Garlic
- 1 stick Butter
- 0.25 cup Heavy cream
- 1 piece Parmigiano Reggiano
- 1 package Fresh Fettuccine
- 1 pinch Rebel Salt
- 1 pinch Black Pepper
Equipment
potpeelerknifecutting boardbowlstrainerpanspatulatongsfork
Tips
- The rough chop garlic adds more pungency.
- Cook it low and slow and it won't clump up.
- Let the pasta soak in all that creamy, cheesy, lemony goodness.
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