Fettuccini with Truffle Oil and Lemon and Ricotta
- 2 servings
In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.
Recipe Courtesy of John Villa, Exec. Chef of Park View at the Boathouse