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1 lb fresh fettucine
1 cup of heavy cream
shredded rind of 2 lemons
1/3 cup Parmagianno Reggiano
1/2 cup Fontina
Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special.
1 cup of heavy cream
shredded rind of 2 lemons
1/3 cup Parmagianno Reggiano
1/2 cup Fontina
Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special.
