Photo: Domino Postiglione
- 500g fettuccine
- 250g mascarpone
- 2large lemons, juice and rind
- 100g butter
- Salt and pepper (be generous)
- 1tbsp grated parmesan
Cook fettuccine until al dente and drain. Return pasta to saucepan and combine above ingredients. It may be necessary to do this on very low heat.
Serve with extra parmesan and a simple green salad.
Recipe supplied by Kerrie Vescia, sister of Karel Moray.
- Cuisine - Italian