Fettuccine al agrume, noodles with orange & lemon, pâtes fraîches aux oranges et citrons, nuddeln mit orangen und citronen, Aaron's pasta palazzo, a growing archive of all that is pasta

FETTUCCINE AL AGRUME

Noodles with Citrus Fruit

Serves 4-5 as a main course

Believe me, it is not a dessert. It is a simple and refreshing summer dish. You can substitute the orange rind with lime or use all lemon, whatever you like.
Use unwaxed organic fruit.
This dish must be freshly prepared.

90g (3 oz) butter
300ml (10 fl oz) double/heavy cream
grated rind (zest) of ½ a lemon
grated rind (zest) of ½ an orange
90ml (3 fl oz) lemon juice
60g (2 oz) freshly grated parmesan cheese
salt and freshly ground white pepper
450g (1lb) fresh fettuccine or tagliatelle

METHOD

Place the butter, cream, lemon & orange rind and lemon juice in a heavy pan (big enough to hold all of the noodles). Heat gently and stir until the mixture has thickened slightly, about 1 minute. Cook the pasta in plenty of boiling salted water until a little less than al dente (with freshly made pasta this will take less than a minute).

Drain the noodles well and add to the pan. Place over a low heat and toss the noodles until they are very well coated. Add a pinch of salt and a few grindings of pepper and toss again until thoroughly coated, in all about 3-4 minutes. Check the seasoning and serve from the pan with the parmesan cheese.