The recipe I had in mind for our fresh fettuccini noodles was one I had come across in Ruth Reichl’s memoir Comfort Me with Apples some moons ago. Like every aspiring cook, I had photocopied the recipe for “Danny Kaye’s Lemon Pasta” and tucked it away to be used on just such an occasion.
It wasn’t difficult – the cream and lemon-based sauce with just a touch of pasta water was quick to pull together, though I questioned the amount of lemon zest and juice called for in the recipe. In the end, it was much too tart for my liking (I should have trusted my instincts), though we thought it would make a good side for a roast chicken or salmon main. We probably should have also added additional pasta water – the congealed cream as the dish cooled reminded us of the heavy carbonara we tried last year. Better luck next time!
Danny Kaye’s Lemon Pasta