For more than a dozen years, Fettuccine Alfredo has been my New Year’s Eve ritual. The coziest of pastas, there is something about the smooth sauce with a hint of lemon and nutmeg that is perfect for the occasion. One bite and all the nostalgia comes flooding back — memories of seasons past, unexpected blessings received, and dreams realized. Here’s hoping this dish stirs up a bit of magic for you too. Enjoy! 

Ingredients: 

• 18 ounces gluten free fettuccine
• 2 cups heavy cream
• Juice of one lemon 
• 1 stick butter
• 2 cups grated Parmigiano Reggiano 
• Zest of one lemon 
• Pinch of nutmeg 
• Pinch of sea salt 

Instructions:

• Cook the pasta as directed, approximately four minutes. Drain.
• Stir cream and lemon juice in a large skillet over medium heat until blended. 
• Add butter and cook until butter melts, stirring as needed.
• Remove from heat. 
• Add cheese, lemon zest, nutmeg, and salt. Stir until combined over low heat until sauce thickens, approximately one minute. 
• Toss with pasta. Enjoy immediately.