Warm extra virgin olive oil in a saucepan over medium low heat. Add sliced garlic and cook stirring for 30 seconds.
Pour the lemon juice in the pan wait about 20 seconds then pour in the heavy cream. Fold in the lemon zest, sea salt, and black pepper. Simmer the sauce for 1-2 minutes.
Whisk in one tablespoon at a time of the butter moving the pan on and off the heat. Once all the butter is added remove from heat.
Bring water to a boil then add one and half tablespoons of sea salt. Drop the pasta in the water and cook until tender.
Remove pasta from water.
In a large sauté pan over medium high heat add lemon sauce with half cup of pasta water. Slowly add the parmesan cheese folding the pasta.
Portion the pasta on two plates then garnish with a grind or two of black pepper, a sprig of basil and the leaves of parsley then serve.
Ingredients
1 lb. Piancone Epicureo® Fettuccine
1 1/2 tbsp. West Creek® sea salt kosher
1 1/2 gal. water
3/4 cup Nature's Best Dairy® Cream, Heavy
4 oz. Roma® Cheese, Parmesan, grated
6 tbsp. Nature's Best Dairy® Butter, Unsalted
1 ea. Peak Fresh Produce® Lemon(s), juice and zest
