WHAT YOU WILL NEED

• 18oz Fresh Fettuccine
• 2 ½ cups Heavy Cream
• ½ cup Lemon Juice
• 1 Tbl Yancey’s Fancy Hatch Chile Cheese Spread
• 12 tbl Butter
• 2cups Grated Parm
• 2 tsp Grated Lemon Zest
• Pinch Nutmeg

WHAT TO DO

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally about 4 minutes. Drain
2. Stir 2 cups of the cream, lemon juice and Yancey’s Fancy Hatch Chile Cheese Spread in a heavy large skillet to blend.
3. Add the butter and cook over medium heat just until the butter melts.
4. Remove from heat
5. Add the cooked pasta and toss
6. Add the remaining ½ cup of cream and parm to the cream sauce in the skillet.
7. Add lemon zest, nutmeg
8. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute
9. serve

Number of Servings: 6