Ingredients Pasta + Noodles Creamy Lemon Pasta 5 Reviews 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. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on May 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 20 mins Yield: 4 Ingredients 4 quart water 2 tablespoon plus 3/4 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1 tablespoon Meyer lemon zest 1 teaspoon honey 3 medium shallots, minced (about 1/2 cup) 1 cup heavy cream 1 pound dried fettuccine 2 tablespoon fresh Meyer lemon juice 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1/2 teaspoon freshly ground black pepper, for garnish 1/3 cup Meyer lemon supremes, for garnish Directions Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt. 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. 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. 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. Rate it Print