My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It’s very unexpected—and very delicious. Serve it in small portions, as it is quite rich.

　　

Ingredients

4 breakfast servings or 6 appetizer or dessert servings

　　2 cups heavy cream

　　Zest of 1 lemon

　　Zest of 1 orange

　　2 tablespoons honey

　　Pinch of kosher salt

　　1/2 recipe of Fresh Pasta (page 222), cut into fettuccine, or 12 ounces purchased fresh pasta or dried fettuccine (see Note)

　　1 tablespoon freshly squeezed lemon juice

　　1/4 cup chopped toasted hazelnuts (see page 168)

　　

Step 1

Bring a large pot of salted water to a boil over high heat.

　　

Step 2

In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil. Cook at a bare simmer, stirring occasionally, for about 4 minutes.

　　

Step 3

Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce. Toss to combine.

　　

Step 4

Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts. Serve immediately.

　　

Note

Step 5

If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.

　　Everyday Pasta