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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 4 servings The following items or measurements are not included below: 2 lemons, zest of |
||
| Calories 362 | ||
| Calories from Fat 333 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.1g | 57% | |
| Saturated Fat 23.2g | 115% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 123mg | 41% | |
| Sodium 295mg | 12% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 2.8g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.4g | ||
| Protein 6.2g | 12% | |
Marcella Hazan's "pasta Al Limone"
SERVES 4
Ingredients
- 1 cup heavy cream
- 4 tablespoons butter
- 2 lemons, zest of, finely chopped, No Pith, just the yellow part
- 2 tablespoons lemon juice
- 1/2 cup freshly grated parmesan cheese, plus more for the table
Directions
1
In a large skillet, bring the cream and butter to a boil over medium-high heat.2
Add the lemon juice and the zest and reduce the volume by almost half.3
Remove from heat.4
Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.5
Add the pasta to your skillet with the sauce and toss to coat over medium heat.6
Add the cheese and toss for a few more seconds.7
Serve with additional cheese.8
Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: JungleLove
On Dec 21, 2008
I'm not going to rate this, because I replaced the cream with soymilk. Obviously, the lemon juice coagulated it, but once most of the liquid evaporated away, it turned into a creamy like ricotta sauce. Not nearly as good as using heavy cream but certainly much healthier. I also added salt, pepper, and cayenne pepper. I was skeptical about decision to replace the cream, and I wouldn't reccommend it, but if you don't think you'll mind its still pretty tasty. Thanks!
From: FPdoc
On Aug 22, 2008
Very heavy yet bland dish. I'd use light cream instead of heavy, or 1/2 ad 1/2. Still, it needs more than just lemon flavoring. I even tried black pepper but it didnt taste right. Maybe some salt?
From: coconut bubblegum
On May 25, 2008
This is my new favorite summer pasta recipe! Wonderful. The recipe doesn't say how much pasta to use. I used a little less than a pound of spaghetti.
From: Jeffsmom
On Jan 31, 2008
This was a good meal that came together fairly quickly for a weeknight. I agree that 4 lemons would have been a bit much, but next time I'll try 3. Thanks for the posting.
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