Creamy Lemon Pasta

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Source: [Food & Wine](https://www.foodandwine.com/recipes/creamy-lemon-pasta#spotim-comments), from Andrew Zimmern.
Meyer lemon season recently ended, but you may be able to still find them in your produce section. They are sweet lemons with a thin rind that can be eaten. It’s a hybrid fruit between the citron and a mandarin/pomelo hybrid.
4 quart water
2 tablespoon plus 3/4 teaspoon kosher salt
3/4 cup extra-virgin olive oil **Note** I think this is WAY too much. I’ve made this recipe with 1/4 cup oil and it was perfect. I disagree with him on the amount, I think it’s kind of nuts, so be warned.
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
Step 1
Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.
Step 2
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.
Step 3
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.
Step 4
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.
**Additional note:** This dish is delicious but monochromatic, so I added some chopped flat leaf parsley for color and for some fresh green to counterbalance the fattiness.
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