Fetttuccine with Preserved Lemon and Parmesan


Fettuccine with preserved Lemon and Parmesan

1 tbsp. Olive Oil

2 cloves minced garlic

2 quarters preserved lemons flesh and skin separated

2 cups chicken broth

1 ½ cups milk

2 tbsp unsalted butter

8 oz fettuccini

Salt and pepper

1 cup grated parmesan cheese

2 tbsp fresh chopped parsley leaves

Optional additions: fresh spring peas, favas or bacon


1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Stir in chicken broth, milk, butter, chopped lemon skins, flesh and pasta; season with salt and pepper, to taste.

3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.  If you choose optional additions, this would be the time to add them.

4. Serve immediately, garnished with parsley, if desired.


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