Description
This creamy lemon fettuccine is a delightful dish that combines the freshness of lemon with the richness of cream and cheese.
Ingredients
Scale
- 12 oz fettuccine or pasta of choice
- 2 tablespoons butter
- 2 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- to taste salt
- to taste pepper
- Optional: chopped parsley or basil, for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water—this will help loosen the sauce later if needed.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to brown it—you want the flavor to stay delicate.
- Stir in the lemon zest and lemon juice. Let it sizzle for a few seconds, then pour in the heavy cream. Stir everything together and bring to a gentle simmer.
- Reduce the heat to low and add the grated Parmesan cheese. Stir continuously until it melts into the sauce, forming a smooth, velvety texture. If the sauce feels too thick, add a splash of reserved pasta water to thin it out.
- Add the cooked pasta directly into the skillet and toss to coat the noodles in the creamy lemon sauce. Let it sit for a minute to absorb the flavors. Season with salt and pepper to taste.
- Finish with a sprinkle of fresh herbs like parsley or basil, if desired. Serve hot with extra Parmesan on the side.
Notes
- This dish can be easily customized with your favorite vegetables or protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg