Lemon Fettuccine

• 1 cup Beef Broth (page 114) or store-bought low-sodium beef broth
• 1 cup heavy whipping cream
• Juice from 2 small lemons (about 1/4 cup)
• 2 tablespoons unsalted butter
• Grated zest from 2 lemons
• Kosher salt
• 1 pound dried fettuccine

1. In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend.
2. Bring to a simmer over medium heat.
3. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes.
4. Stir in the lemon juice, butter, and lemon zest.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add the fettuccine to the pot when youre sure the sauce will be ready before the noodles are cooked.
7. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
8. Drain the noodles and immediately add them to the lemon sauce in the skillet.
9. Let stand uncovered 15 minutes so the pasta can absorb the sauce.
10. Serve.

beef broth, heavy whipping cream, lemons, unsalted butter, lemons, kosher salt, fettuccine

Taken from www.epicurious.com/recipes/food/views/lemon-fettuccine-377955 (may not work)