- Portion size 6 servings
- 2 lemons
- 1 cup whipping cream
- 1/4 cup unsalted butter
- 1 1/3 cup freshly grated Parmigiano Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cup flour (approx)
- 3 eggs
- 1/2 teaspoon salt
Pasta: Measure flour onto work surface or into large bowl. Make well in centre; crack eggs into well. Add salt to eggs. With fork, beat eggs, gradually incorporating flour around edge of well, until soft ragged dough forms. Knead until smooth, about 5 minutes, adding more flour if necessary to prevent ball from sticking. Wrap and let rest for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; bring to room temperature before using.)
Cut dough into quarters. Shape each into flat rectangle. Feed through widest setting on pasta machine until smooth, about 5 times, each time folding dough in half either lengthwise or crosswise. Roll out to progressively thinner settings on machine. Cut each strip into 12-inch (30 cm) lengths; hang over rack to dry slightly. Cut into fettuccine shape using pasta machine, or by hand, rolling each length into loose roll, then slicing thinly to make 1/4-inch (5 mm) wide strips. Let dry on rack while preparing sauce.
With zester, remove long strands of lemon rind from 1 of the lemons; set aside. Squeeze juice from both lemons to make 1/2 cup (125 mL). In small saucepan, bring lemon juice, cream and butter to boil. Reduce heat and simmer until slightly reduced, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook fettuccine until tender but firm, about 3 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Return pasta to pot; sprinkle with 1 cup (250 mL) of the cheese, salt and pepper. Toss gently; add sauce and toss again gently to coat pasta evenly.
With tongs, transfer to 6 warmed pasta bowls. Sprinkle with remaining cheese and a few strands of lemon rind.