Preparation

Brown the onion in butter. Add the zest and lemon juice and the cream. Boil for two minutes. Season with pepper and salt. Cook the pasta al dente in abundant water seasoned with salt and drain. Transfer it to a platter, sprinkle with cheese and add the sauce.
Decorate with lemon zest and parmesan. Serve immediately.

Ingredients

  • 400 gr fettuccine
  • 2 dessert spoons of chopped onion
  • 2 dessert spoons of lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons butter
  • 200 ml of cream
  • Grated Parmesan cheese q.s.
  • Salt and pepper q.s.