Fettucine with lemon and vodka sauce


4 quarts – water
2 tbsp kosher salt
1 lb fettucine
2 lg lemons – rind washed
1 cup heavy cream

1/4 cup vodka
1/2 tsp fresh ground black pepper
1/4 cup parsley, chopped for garnish
3/4 cup parmesan fresh grated, for serving
cooked scallops (optional)
cooked asparagus (optional)

How to prepare

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until ‘al dente’, 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-” skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1″ pieces, into the sauce, just before tossing with pasta.

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