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Fabio Viviani's Fettucini with Roasted Lemon, Tomato and Parmesan

Fabio Viviani
Servings: 6
30 to 60 min

A fresh pasta dinner!

  • Ingredients
  • step-by-step directions
Fabio Viviani's Fettucini with Roasted Lemon, Tomato and Parmesan
  • For the Homemade Fettucini:
  • 4 Large Eggs
  • 12-14 heaping soup spoonfuls of flour (plus more if needed)
  • Salt and Pepper
  • 1 tablespoon Olive Oil
For the Sauce:
  • 1/2 Lemon (sliced)
  • 3 cups Heirloom Cherry Tomatoes
  • 3 tablespoons Olive Oil
  • 1/4 cup Basil leaves
  • 1/2 cup Parmesan Cheese (shaved)
  • 1 ladle chicken stock
  • For the Homemade Fettucini: Combine eggs and olive oil in food processor. Add flour, salt and pepper and pulse until dough forms a ball that is firm enough to the touch that it no longer sticks to your finger. Add more flour if necessary. 
  • Using a pasta roller (or mixer attachment) pass the pasta through until it reaches the desired thickness. Then, pass through fettucini attachment or cut into ribbons with a knife. 
  • Cook in salted boiling water for 2 to 3 minutes.
  • For the Sauce: Heat olive oil in skillet and toss in cherry tomatoes until blistered. 
  • In separate skillet, sear lemon slices until caramelized on both sides. Add lemon slices to tomatoes and toss to combine. Add a ladle of chicken stock to complete sauce, then add cooked pasta. Crush basil and add, sautéing for a moment more. 
  • Top with shaved parmesan.
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