INGREDIENTS

• 1 1/2 cups of unsalted butter

• 1 cup of heavy cream

• 1/2 cup of grated parmesan

• The zest and juice of 2 small lemons

• 2 cloves of minced garlic

• 4 sprigs of lemon thyme

• 1 tsp of kosher salt

• 1/2 tsp of fresh cracked black pepper

• Basil and lemon zest for garnish

DIRECTIONS

1. Start off by prepping and measuring out all your ingredients.

2. Next, in a large pot bring salted water to a boil, and cook the fettuccine to al dente as instructed on your packaging (it’s usually the lower number out of the two cook times. For example if it says cook for 10-12 minutes, stop cooking the pasta at 10 minutes).

3. Now, while the pasta is cooking make the cream sauce. In a large sauce pan over medium heat melt down the butter, then add in garlic, thyme, salt, pepper, lemon juice and zest to the pan. Mix to combine.

4. Next, while stirring pour in the heavy cream, mix well to combine.

5. When the pasta is cooked to al dente, bring the stove to med-high heat, add the fettuccine to the sauce pan, top with 1/2 the parmesan cheese and mix to combine. (Tip: if the sauce is too thick add in a little pasta water at a time until it loosens up).

6. Lastly, toss the pasta until the sauce coats the noodles well, once the pasta is glossy remove from heat and serve with the remaining parmesan cheese. Garnish with basil and lemon zest.

7. Enjoy!