Mmmmmmm I love Giada De Laurentiis and her unique recipes…
So this is from the above mentioned Ms De Laurentiis and I thought not only was it very basic and easy to pull off, but I have all the ingredients at any given time considering they are part of my pantry staples! Would could resist freshly cooked fettuccine tossed with a mixture of extra virgin olive oil, freshly grated salty parmesan cheese, fresh squeezed lemon juice, and kitchen basil!
Okay, back on track now. The only thing that I am tweaking from this recipe is the amount of lemon juice. I love love love lemon juice but I thought it was just coming on a little too strong with the recipe calling for 2 lemons juiced. Now that I expressed my opinion on that, if you want to use 2 lemons rather than the 1 that I am putting in the ingredients list then have at it! It’s all about what you like and your unique tastes!
2/3 Cup Extra Virgin Olive Oil
2/3 Cup Fresh grated Parmesan Cheese
Juice of 1 lemon (unless you want to go crazy then why not 2 lemons…. 1 is perfect for me though, thank you)
Zest from said lemon
Chopped Fresh Basil
Salt & Pepper to taste
Box of Fettuccine
For starters why don’t we bring a large pot of salted water to a boil.
While you wait, drink some wine to kill some time…
You can also dress your dog up as a hippo ballerina…..
Okay she wasnt happy, Sadie prefers the pumpkin costume over the hippo any day.
Well now that the shenanigans is out of the way….
Pour olive oil into a large bowl then add parmesan cheese.
Next up to bat is the salt & pepper.
And finaly the lemon juice!
Whisk together well then let sit so the flavors muddle together while you cook your pasta.
Once you have finished cooking your fettuccine according to the packages directions, strain and toss pasta in the same bowl as the lemon sauce.
Top pasta with lemon zest and basil then serve!
Just look at it! It looks so majesticle!