Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large covered pot of salted water to a boil. | 2. Meanwhile, in a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat. | 3. When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta-cooking water and drain the pasta. | 4. Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. If the sauce is too thick, add some or all of the reserved hot pasta water. Toss in the grated Parmesan. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
lemon zest	1			-	-	-	-
lemon tbsp	1			-	-	-	-
fettuccine	1	lb		449.05699999999996	63.503	28.1228	12.247
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.