Lemon-Pepper Fettucine Alfredo

• 1 pound Dried Fettucine Pasta Or Fresh Lemon-pepper Pasta (see Related Blog Post For Recipe)
• 4 Tablespoons Butter
• 1- 1/2 cup Heavy Cream
• 1 pinch Freshly-ground Nutmeg
• 2 teaspoons Fresh Grated Lemon Zest (about 1/2 A Large Lemon)
• 1 teaspoon Freshly Ground Black Pepper
• 1 dash Salt To Taste
• 13 cups Freshly Grated Parmesan Or Romano Cheese

1. Bring a large pot of water to boil.
2. When the water is boiling, add 1 Tablespoon of salt along with the pasta to the pot.
3. Stir well.
4. Cook according to package directions or for about 6-7 minutes if you are using fresh pasta (until al dente).
5. Put the butter and cream in a large skillet over medium-high heat.
6. Bring to a boil, stirring frequently, until the cream has reduced almost by half.
7. Add the nutmeg, lemon zest, black pepper, and salt, to taste.
8. Stir to combine and set aside.
9. When pasta is finished cooking, drain and add to the sauce in the skillet.
10. Add cheese and toss to coat pasta in sauce and cheese.
11. Check seasonings and add more salt and pepper as needed.
12. Serve immediately.
13. Serves 4.
14. Notes: Using fresh ingredients ensures the best flavors in this dish (as with any dish!).
15. Try to use fresh cheese and a real lemon (as opposed to dried lemon peel).

fettucine, butter, heavy cream, freshlyground nutmeg, lemon zest, freshly ground black pepper, salt, romano cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-pepper-fettucine-alfredo/ (may not work)