Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy’s Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L’Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce. Slideshow: More Fettuccine Recipes
What are Meyer Lemon SUPREMES?
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Read MoreDelicious. Made this on Saturday night for my anniversary. I feared the cream would be too heavy, but the lemon and shallots balance it out so wonderfully :) it was hard to stop eating.
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Read MoreDelicious! I used 3 Tbl olive oil (agree 3/4 cup seems a LOT). I also substituted 2% evaporated milk for the cream and added in a big handful each of chopped steamed broccoli and asparagus. The vegetables add color and texture and the flavors play very nicely with the lemon and shallots.
Read More3/4 of a cup of olive oil?? I used about 3 Tbsp. It is really delicious!
Read MoreSeems like a lot of olive oil??
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