Martha Stewart’s Fettuccine Alfredo Limone

500g packet fettuccine, fresh or dried
2 cups thickened cream
zest and juice of 1 lemon
3 egg yolks

Boil a large pot of salted water. Pasta should be cooked in water as salty as the sea.

Add the pasta to the water and cook according to the packet instructions, remember to retain 1/2 cup of the pasta water at the end of the cooking to use with the sauce.

Combine the cream, lemon and egg in a large saucepan. Bring the mixture to a hard simmer over medium heat, whisking constantly to prevent the mixture from curdling or sticking to the pan.

When the pasta is cooked, remove 1/2 of the pasta water for the sauce and strain and rinse with boiling water.

Combine the pasta with the sauce in a large serving bowl, add a few tbs of the water to help the sauce emulsify.

Serve immediately.

Try this with fresh herbs such as basil and dill tossed into the serving bowl just before serving. This is also fantastic served with basil pesto.

You can also try adding, capers, chopped marinated artichokes, mushrooms cooked in garlic wine and thyme,