A quick but sumptuous pasta dish perfect for a midweek dinner
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
This is simple but luxurious (it’s rich so you don’t need a huge serving). Add cooked broccoli, shreds of parma ham, lardons (tossing them in at the last minute), or just have it as it is.
Overview
Prep time
1 min
Cook time
15 mins
Serves
4
Ingredients
- 300ml double cream
- Juice of 1½ lemons and zest of 2
- 325g dried egg fettuccine
- 50g Parmesan, grated, plus more to serve
Method
Step
Put 300ml double cream, juice of 1½ lemons and zest of 2 into a sauté pan and bring to the boil.
Step
Reduce by a third, though be careful – it reduces very quickly.
Step
Cook 325g dried egg fettuccine in plenty of boiling salted water until al dente.
Step
Add 50g grated Parmesan and some seasoning to the cream.
Step
Drain the pasta and add it to the pan.
Step
Heat through gently for about 40 seconds and serve with extra Parmesan.