As the "Saucy One" I am in charge of creating sauces to match the many kinds of pasta being created in the KooBoo kitchen. When I was presented with lemon/rosemary fettucini I was certainly stumped. I do however believe I found the perfect match. It is a creamy sauce but suprisingly not very heavy. The texture is similar to alfredo but the taste is light.
KooBoo Lemon and Garlic Sauce
2 c. Heavy Cream
5 Garlic Cloves (chopped)
Zest of 2 Lemons
6 tbsp. Butter
2 tbsp. Olive Oil
2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Nutmeg
2 c. Parmesan Cheese
Juice of 1 and a 1/2 Lemons
Over medium heat in a medium saucepan saute the garlic and lemon zest. After about 5 minutes (or until the contents become aromatic), add the olive oil, cream, and spices to saucepan and heat thoroughly. Just before serving (can be reheated) add 3/4 of the parmesan cheese and lemon juice.
Serve and top with remaining parmesan cheese.
- Mac, The Saucy One
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