Sweet Fresh Fettuccini Recipes

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SWEET FRESH FETTUCCINE



Sweet Fresh Fettuccine image

My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It's very unexpected-and very delicious. Serve it in small portions, as it is quite rich.

Yield 4 breakfast servings or 6 appetizer or dessert servings

Number Of Ingredients 8

2 cups heavy cream
Zest of 1 lemon
Zest of 1 orange
2 tablespoons honey
Pinch of kosher salt
1/2 recipe of Fresh Pasta (page 222), cut into fettuccine, or 12 ounces purchased fresh pasta or dried fettuccine (see Note)
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped toasted hazelnuts (see page 168)

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil. Cook at a bare simmer, stirring occasionally, for about 4 minutes.
  • Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce. Toss to combine.
  • Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts. Serve immediately.
  • If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.

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