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Ingredients
- 1 lb. fettuccine
- 4 tbsp. extra virgin olive oil
- 6 tbsp. unsalted butter
- 7 garlic cloves, thinly sliced
- 1 tsp. crushed red pepper
- 1 tsp. fresh thyme leaves
- 3 oz. Meyer lemon juice
- Zest from 3 Meyer lemons
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
Preparation
- Bring large pot of water to boil
- Add linguini to salted water and boil until al dente, about 9 minutes
- While fettuccine is cooking add olive oil and butter to large skillet, melt over medium heat
- Add garlic, red pepper, thyme, lemon juice and zest
- Cook for 5 minutes or so
- Drain pasta and save 1 cup of pasta water
- Add pasta to skillet and mix thoroughly
- If sauce seems dry add pasta water a quarter cup at a time
- Add Parmesan cheese and mix further
- Salt and pepper to taste
- Garnish with parsley before serving
- Pass additional cheese at table
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