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posted: 4/29/2014 5:30 AM

Fettuccine Alfredo

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  • Cook of the Week John Keelan of Inverness makes fettuccine Alfredo.

       Cook of the Week John Keelan of Inverness makes fettuccine Alfredo.
    George LeClaire | Staff Photographer


2 tablespoons salt

1 pound fettuccine pasta

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2 cups heavy cream

¼ cup lemon juice

2 teaspoons lemon zest

12 tablespoons unsalted butter

2 cups parmesan cheese

Pinch of white pepper

Pinch of nutmeg

In a large pot, boil six quarts of water, then add salt. Add fettuccine pasta, cook until al dente.

In a medium pot, warm cream making sure to not let it boil. Add lemon juice; this prevents curdling and adds a little tang.

Drain the pasta and add to the cream mixture. Stir in parmesan cheese (use the best possible), butter and lemon zest and season with white pepper and nutmeg. Let this cook for 3-5 minutes so the noodles absorb the cream.

Serves six to eight.

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