Lemon-Pepper Fettucine Alfredo

Name: Lemon-Pepper Fettucine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb Lemon pepper (1 pound dried store-bought pasta or fresh lemon-pepper fettucine); 4 tbsp Butter (4 tablespoons butter); 1 ½ cup Heavy Cream (1 1/2 cups heavy cream); 0 pieces Nutmeg (of freshly ground nutmeg); 2 tsp Lemon Zest (1 zest from lemon (about 2 tsp)); 1 cup Romano Cheese (cup freshly ground Parmesan or Pecorino-Romano cheese); 1 tsp Black Peppercorns (1 teaspoon freshly ground black pepper); 0 pieces Table Salt (salt, to taste)

25 minMediterranean

Servings4

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Bring a large pot of water to boil. When the water is boiling, add 1 T of salt along with the pasta to the pot. Stir well. Cook according to package directions or for about 6-7 minutes for fresh pasta (until al dente).
2Put the butter and cream in a large skillet over medium-high heat. Bring to a boil, stirring frequently, until the cream has reduced almost by half.
3Add the nutmeg, lemon zest, black pepper, and salt, to taste. Stir to combine and set aside.
4When pasta is finished cooking, drain and add to the sauce in the skillet.
5Add cheese and toss to coat pasta in sauce and cheese. Check seasonings and add more salt and pepper as needed.
6Serve immediately.