Myeongran Lemon Cream Fettuccine (명란 레몬크림 페투치네)
Al dente fettuccine is coated in a rich cream sauce layered with savory salted pollock roe, bright lemon, and buttery depth for a silky yet clean finish.
Instructions
- 1
Remove the membrane from the pollock roe and finely mince the garlic.
- 2
Cook fettuccine in salted boiling water until al dente and reserve 1 cup of pasta water.
- 3
Melt butter in a pan and gently saute garlic over low heat without browning.
- 4
Add cream and milk, warm to just below a simmer, then stir in half the roe.
- 5
Add pasta, Parmigiano, and lemon zest, tossing while adjusting consistency with pasta water.
- 6
Turn off the heat, top with remaining roe, season with salt and pepper, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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