Clodagh McKenna’s lemony fettuccine alfredo
Following her trip to beautiful Sicily, Clodagh is bringing a taste of Italy to the studio! She’ll be making her creamy Sicilian Lemon Fettuccine, which is the perfect recipe to indulge in this weekend.
Sicilian lemon fettuccine alfredo
Serves: 4
Ingredients
500g fresh fettuccine pasta
500ml double cream
1 clove garlic, whole
110g butter, cut into small pieces
1 lemon, sliced into rounds
Nutmeg, a few fresh gratings
75g freshly grated Parmesan cheese, and more for serving
2 ½ tbsp pasta cooking liquid
50g pistachios, finely chopped
Salt and black pepper
Method
1. Place a large saucepan of salted water over a high heat and bring to the boil. Then stir in the pasta and cook the fettuccine for 5 minutes.
2. While the pasta is cooking, place a frying pan or saucepan over a low-medium heat.
3. Pour in the cream and whole garlic clove. Next add butter and whisk gently until melted. Remove the garlic and discard.
4. Add the sliced lemons and stir in a couple of gratings of fresh nutmeg and the grated parmesan cheese. Season with freshly grated black pepper.
5. Drain the pasta, reserving 2 ½ tablespoons of pasta cooking liquid. Add it to the sauce and gently toss the pasta to coat in the lemony alfredo sauce.
6. Top with the finely chopped pistachios.