LEMON FETTUCCINE

Lemon Fettuccine image

Yield makes 6 to 8 servings

Number Of Ingredients 7

1 cup Beef Broth (page 114) or store-bought low-sodium beef broth
1 cup heavy whipping cream
Juice from 2 small lemons (about 1/4 cup)
2 tablespoons unsalted butter
Grated zest from 2 lemons
Kosher salt
1 pound dried fettuccine

Steps:

In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you're sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.