Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Healthy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.;

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

1770 House Meatloaf

Recipe courtesy of Ina Garten

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking