I love pasta as either a side dish or as a main course (such as my pappardelle with slow-cooked veal and pork ragu or my pasta with italian sausage, ground beef and fennel seed). Pasta is just so versatile! When I’m serving meat dishes, I love to serve this simple, delicious and tangy pasta that gives a bit of freshness to the plate, while still being rich enough to stand up to a pork chop, steak, a roast chicken, or just about any other roast meat.
This recipe should serve 4 people as a side dish.
12 oz fresh or dried fettucine
2 Tbsp butter
1/2 cup sour cream (use low-fat if you wish)
2/3 cup finely grated parmesan cheese
1/2 tsp salt
2 tsp freshly ground black pepper
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly minced parsley leaves
Cook the fettucine in boiling, salted water for the time indicated on the package or until done to your likeness (al dente or tender). Drain well and return to the pot on low heat. Add the butter and stir gently until melted. Add sour cream, parmesan cheese, salt, pepper and lemon juice. Mix well but gently. Taste and adjust seasonings if needed, particularly salt, pepper and lemon. Mix in half the parsley leaves and mix a final time. Serve and garnish with remaining parsley leaves and a bit more parmesan if desired.