From The foodnetwork Giada De Laurentiis
Well I did not have fettuccine so I decided to use Linguine instead.
A thing I would change about the recipe is putting the cheese in the heavy cream before anything else. I also put in shrimp and 1/4 cup Mozzarella.
Recipe courtesy Giada De Laurentiis
18 ounces fresh fettuccine (I used 16 ounces of Linguine)
2 1/2 cups heavy cream (I used 2 cups because that is all I had)
1/2 cup of fresh lemon juice
12 tablespoons unsalted butter
2 cups of grated Parmesan (also put 1/4 cup mozzarella)
2 teaspoons grated lemon zest
pinch of freshly grated nutmeg
salt and freshly ground pepper
Stir 2 cups of the cream and lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.