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Recipe

  • 4 qts water
  • 2 and 3/4 tbsp salt
  • 3/4 cup extra virgin olive oil
  • 1 tbsp meyer lemon zest
  • 1 tsp honey
  • 3 medium shallots, minced
  • 1 cup heavy cream
  • 1 lb dried fettuccine
  • 2 tbsp fresh meyer lemon juice
  • 3 oz parmesan cheese, grated
  • 1/2 tsp pepper
  • 1/3 cup meyer lemon supremes

Instructions

  1. Bring water to a boil in a large pot, and season with 2 tbsp salt.

  2. Meanwhile heat olive oil and lemon zest in a large skillet over medium heat. Add remaining salt, honey, and shallots and cook until shallots are soft, about 5 minutes. Whisk in cream and bring to a simmer.

  3. Add pasta to boiling water and cook until al dente, about 8 minutes. Reserve 1/2 cup pasta water, then drain pasta and return to pot. Add lemon juice to noodles and toss to coat.

  4. Stir cheese and 1/4 cup pasta water into cream sauce, then add to noodles and toss to coat. Season with pepper and serve topped with lemon supremes.