Fettuccine Lemoncello

Fettuccine Lemoncello
6 servings
  • 1 lb Fettuccine
  • 1 tablespoon unsalted butter
  • 4 ounces boiled ham, diced
  • 2 tablespoons Italian parsley, diced
  • ½ cup heavy cream
  • ½ cup Gioia Luisa Lemoncello
  • 5 ounces shredded Parmesan
  • Sea Salt
  1. Cook fettuccine al dente in boiling salted water. Drain.
  2. In sauté pan brown butter, add ham and cook until ham is heated through.
  3. Put drained fettuccine in large shallow bowl, add butter ham mixture,
  4. Add cream, Gioia Luisa Lemoncello, parsley and cheese.
  5. Toss to mix well and salt to taste



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