![Creamy Lemon Pasta](https://cdn.statically.io/img/www.foodandwine.com/thmb/0w8jSzbyC1iwPV-p4k2mPZSPcaI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/creamy-lemon-pasta-XL-RECIPE0518-e0969821914f42feb579d81f2229a6e7.jpg)
Ingredients
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4 quart water
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2 tablespoon plus 3/4 teaspoon kosher salt
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3/4 cup extra-virgin olive oil
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1 tablespoon Meyer lemon zest
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1 teaspoon honey
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3 medium shallots, minced (about 1/2 cup)
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1 cup heavy cream
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1 pound dried fettuccine
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2 tablespoon fresh Meyer lemon juice
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3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
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1/2 teaspoon freshly ground black pepper, for garnish
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1/3 cup Meyer lemon supremes, for garnish
Directions
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Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.
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Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes.
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Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice.
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Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.
Suggested Pairing
Bright, citrusy Campanian white.