Baked Fettuccine with Parmigiano Reggiano and Lemon Zest 



1 pd fettuccine pasta

2 ½ cups of grated parm reggiano plus ¼ cup for garnish

2 8 ounce jars of creme fraiche

3 TBSP’s fresh chopped parsley for garnish

½ tsp of salt

¼ tsp pepper

1TBSP garlic powder

Zest of 2 lemons-1 for mixture and other for garnish

1 package of Pancetta-I didn’t have when I made this recipe but adds a nice extra flavor!



Preheat the oven to 325.  Cook pasta and reserve 1 cup of pasta water and a little extra just in case.  Combine 2 ½ cups of parm cheese, creme fraiche, salt, pepper, lemon zest and garlic powder.  Add the cooked pasta and past water.  Mix well.  If you find the mixture too dry add a little extra pasta water. Put the pasta in a buttered baking dish and sprinkle the ¼ cup of cheese on top, the zest of one lemon and the parsley.  Cover with foil and bake for 15 minutes with the foil on.  Remove foil and cook for the last 10 minutes to get the top crispy.  

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