Pasta al limone
Home cook Karel Moray is a talented freelance accompanist and piano instructor, so her Mosman home has always been filled with music. But she spent eight years in London, where she attended Le Cordon Bleu cooking courses, so most visitors are greeted with the smells of fresh herbs and freshly baked cakes.
Photo: Domino Postiglione
Have your say
- 500g fettuccine
- 250g mascarpone
- 2 large lemons, juice and rind
- 100g butter
- Salt and pepper (be generous)
- 1 tbsp 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.