Creamy Lemon Pasta
"Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy’s Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L’Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce. Slideshow: More Fettuccine Recipes..."
INGREDIENTS
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4 quart water
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2 tablespoon plus 3/4 teaspoon kosher salt
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3/4 cup extra-virgin olive oil
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1 tablespoon Meyer lemon zest
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1 teaspoon honey
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3 medium shallots, minced (about 1/2 cup)
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1 cup heavy cream
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1 pound dried fettuccine
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2 tablespoon fresh Meyer lemon juice
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3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
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1/2 teaspoon freshly ground black pepper, for garnish
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1/3 cup Meyer lemon supremes, for garnish
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