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Today, Emeril is making some homemade Fettuccine Limon! Make your own with the recipe below!

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Lemon Fettucine Recipe
¾ pound dried fettuccine pasta
Kosher salt
¼ cup extra virgin olive oil
1 shallot, minced
Freshly ground black pepper
4 lemons, 3 juiced and 1 for zesting (reserved separately)
1 cup dry white wine
2 green onions, sliced
1 stick butter
2 tablespoons finely grated Parmigiano Reggiano plus more for garnishing
Sliced chives and/or chopped parsley, for garnishing, optional
Emeril’s Original Essence, for garnishing

Bring a large pot of salted water to a boil over high heat. Add the fettucine and stir well. Bring to a boil, reduce heat to a steady simmer, and cook the pasta until it is al dente. Reserve about 1 cup of the pasta cooking water and set aside, then drain the pasta in a colander and set it aside while you make the sauce. (You may or may not need this, but it’s always a good idea to hold a bit of the pasta cooking water on the side in case your sauce gets too thick.)
In a large wide saucepan or heavy skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the shallot and cook until softened. Season with salt and pepper, then deglaze the pan with the white wine. When the wine has reduced by half, add the lemon juice and the green onions. Continue cooking and allowing the liquid to reduce further. Add the zest of half a lemon and then add the butter, stirring to emulsify into the sauce. Add 2 tablespoons of Parmigiano Reggiano and season the sauce with salt and pepper to taste. Add the drained pasta to the pan, stir to coat the pasta in the sauce, and continue tossing until pasta is warmed through and coated with the sauce. Season again with salt and pepper and then add chives or parsley if desired. Serve the pasta garnished with a sprinkling of Essence, a bit more lemon zest, and a sprinkling of Parmigiano Reggiano. Serves 4.