pasta alfredo con limon


a recipe a day from Christmas Adam’s (that’s the day before Christmas Eve according to a friend of ours) until the New Year. May your days be merry and bright and your table filled with friends! Happy Christmas! This is a super easy supper (make the sauce in the time it takes to boil the pasta to al dente. This recipe is adapted from Giada DiLaurentiis.
8 ounces pasta (fettucine is ok, but I really enjoy Spaghetti Rigate)
1 1/4 cup light cream
juice and zest of one lemon
6 tablespoons salted butter (I didn’t say it was light just tasty.)
1 cup grated parmesan
Freshly ground black pepper (red pepper flakes give a bit of zing on top and color)
Cook the pasta to al dente in boiling salted water stirring occasionally. Drain.
In a large saucepan over very low heat pour in one cup of the cream along with the lemon juice and zest. Add the butter and cook on low just until the butter melts, stirring occasionally, (for a few minutes.)
Remove from the heat and add the pasta and toss until it starts to thicken and slightly absorbs the sauce. Add the remaining cream and parmesan to the cream sauce and stir until it thickens slightly, just a minute or two.
Top with a bit of extra cheese and pepper. Serve with some lightly dressed greens or oven roasted asparagus so you can feel a bit more virtuous.

Happy Christmas!

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