Fettuccine with Lemon Cream Sauce

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The very first meal I ever “cooked” was in junior high school. I had a home economics class and one of the assignments was to cook for the family. I “made” Franco American Spaghetti from a can and presented it with great fanfare to the family in the dining room. On a platter. My parents gushed. I had no idea that food out of a can was not, well, the most ambitious idea.

That sort of sums up the 1950s. In the years post World War II packaged and canned food was considered a luxury that freed housewives from hours in the kitchen. Since my mother hated cooking she was more than happy to take advantage of the trend.

Fortunately, the 1970s came a long and all of a sudden the food stratosphere exploded. And it hasn’t stopped since. These days if your pasta isn’t al dente you might as well throw it in the trash. I’m all for these days.

When it’s cold and I’m without inspiration or energy, a simple pasta dish is always what I gravitate towards. And cream and lemon are always a good idea. And cheese. Lots of cheese.

Fettuccine with Lemon Cream Sauce

2 tablespoons butter

12 ounces mushrooms

8 ounces heavy cream

Juice of one lemon

½ cup grated Parmesan cheese

Salt and pepper to taste

8 ounces dried fettuccine

Melt the butter in a large sauté pan over medium heat. Add the mushrooms and sauté them until they are deeply browned. Add the cream, lemon juice and Parmesan cheese. Continue cooking until the sauce thickens.  Season the sauce with salt and pepper to taste.

In another saucepan, add enough water to cover the dried pasta. Heat the water over medium high heat and add the pasta (no need for the water to boil). Gently move the pasta around with tongs as the water heats up. The pasta will cook as the water heats, approximately 10 minutes.

Add the pasta to the sauce and combine thoroughly.

One Comment

  1. Tami
    November 27, 2017 at 3:06 pm

    I admit after discovering Lazzaroli Italian store in Nashville I have not lifted a finger to make pasta sauce. Every one of them is divine. So is the pasta. However, the recipe you post here will rise to the top. I love anything with cream and lemon.

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