Lemon Fettuccine

March marks my official adieu to winter. Fur pillows are packed up, stored in the attic and replaced by their pastel linen counterparts. Tulips fill vases around the house and the aroma of gardenia- and peony-scented candles permeates the air. The winter seemed darker this year, and I eagerly yearn to move away from the past twelve months toward a new world where we can gather with each other and human touch is not taboo.  

Of course I anticipate meals in keeping with the forthcoming season. This super simple fettuccine dish welcomes spring with its bright lemon flavor. 

May this spring truly bring a new life to us all.

Lemon Fettuccine

Serves 4

1 pound dried fettuccine

2 cups reserved cooking water from the pasta

4 tablespoons unsalted butter

8 ounces mascarpone cheese

1/2 cup whole milk ricotta cheese

3 tablespoons freshly squeezed lemon juice

1 tablespoon grated lemon peel

3/4 cup grated Pecorino Romano

1/4 cup freshly minced parsley

Kosher salt

1 teaspoon freshly ground pepper

Bring a large pot of water to a boil and add a generous amount of salt to the water so it is very salty. Cook the pasta until al dente. Reserve 2 cups cooking liquid and drain the pasta. Return pasta to the pot and add 1 1/2 cups of the reserved cooking liquid, butter, mascarpone cheese, ricotta cheese, lemon juice, lemon peel and black pepper. Simmer for five minutes stirring until cheese melts. Add the extra cooking liquid if too dry. Stir in Pecorino Romano cheese and parsley and serve.