Sweet Fresh Fettuccine

• 2 cups heavy cream
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons honey
• Pinch of kosher salt
• 1/2 recipe of Fresh Pasta (page 222), cut into fettuccine, or 12 ounces purchased fresh pasta or dried fettuccine (see Note)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup chopped toasted hazelnuts (see page 168)

1. Bring a large pot of salted water to a boil over high heat.
2. In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil.
3. Cook at a bare simmer, stirring occasionally, for about 4 minutes.
4. Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.
5. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce.
6. Toss to combine.
7. Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts.
8. Serve immediately.
9. If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente.
10. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.

heavy cream, lemon, orange, honey, kosher salt, recipe of fresh pasta, freshly squeezed lemon juice, hazelnuts

Taken from www.epicurious.com/recipes/food/views/sweet-fresh-fettuccine-394307 (may not work)