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Fettucine with Lemon and Vodka Sauce

Ingredients
  • 4 quarts water
  • 2 tablespoons kosher salt
  • 1 pound fettucine
  • 2 large lemons, rind washed
  • 1 cup heavy cream
  • 1/4 cup vodka
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup chopped fresh parsley for garnish
  • 3/4 cup Parmesan cheese, freshly grated
  • cooked scallops (optional)
  • cooked asparagus (optional)
Instructions

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until 'al dente', 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: Add cooked scallops, and/or cooked asparagus, cut in 1-inch pieces, into the sauce, just before tossing with pasta.

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