Lemon Cream Fettuccine
rec.food.recipes/Mary Filmore/2001
rec.food.recipes/Mary Filmore/2001

1 lb fettuccine, cooked al dente
2 Tbsp Olive oil
2/3 cup onion, finely minced
3/4 cup heavy cream
1 tsp grated lemon rind
1/3 cup lemon juice
1/2 cup unsalted butter
2 Tbsp Italian parsley, minced
2 tsp fresh basil, minced
salt and pepper to taste

Mix the parsley and basil.

Heat the olive oil and 2 Tbsp butter in a saute pan. Cut the rest of the butter into thin pats and let sit at room temperature.

Add the onions to the pan and cook slowly until they start to turn color. Add the lemon juice and raise the heat. Let about 1/3 of the lemon juice cook away. Add the lemon zest and whisk in the rest of the butter to make a creamy sauce.

Immediately pour it over the fettuccine. Sprinkle the parsley and basil over the top and serve pronto.

This is delicate and creamy, but some members of my family like to gild the lily with a little Parmesan, so I pass it in the side.