Lemon Poppy Fettuccine

Announce spring with this delightful dish of egg tagliatelle tossed with a creamy lemon and wine sauce with Parmigiano Reggiano cheese.


  • 1 cup chicken stock or vegetable stock
  • A large pinch of saffron threads
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 tablespoons butter
  • 2 large shallots, minced
  • Salt and pepper
  • 3 tablespoons poppy seeds
  • Zest and juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmigiano Reggiano cheese
  • 1 pound egg tagliatelle
  • 1/2 cup flat leaf parsley, finely chopped


Bring a large pot of water to a boil for the pasta. Place the stock in small pot with the saffron over low heat to warm.

Heat the EVOO, two turns of pan, in a large skillet over medium heat with the butter. When the butter foams, add the shallots and season with salt and pepper. Stir for 2-3 minutes; add the lemon zest, garlic and poppy seeds and stir for 1-2 minutes. Deglaze with the wine and reduce until almost evaporated. Add the warm saffron stock and cream; let reduce while the pasta cooks.

Cook the pasta in salted boiling water to al dente. Reserve half a cup of the starchy cooking water and drain the pasta. Toss with the sauce, using the reserved cooking water as needed to incorporate the cheese and sauce into a thick coating on the pasta. Add the lemon juice and parsley; adjust the salt and pepper. Serve.

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