This Lemony Fettuccine Alfredo recipe is one of my personal favorites.  You can make this creamy pasta quickly and easily from pantry staples, and the flavor is so bright and vivid!

Lemony Fettucine Alfredo

Here’s one of those transcendent dishes that lets you reconnect with your primitive foodie instincts.  Sit down with a bowl of this and you’ll enter your own private ‘zone’ of buttery, creamy, cheesy bliss.  It’s the kind of insanely easy recipe that will be as good as anything you can get in the finest restaurant… as long as you use quality ingredients (and follow my directions, lol.)  I added my mark with a big old  lemony kick…it cuts the richness and brightens the whole dish up.  Lemony Fettuccine Alfredo definitely falls on the decadent side, so it’s not for every day, but let’s just say that any day you do decide to whip this up will be a very memorable day indeed.

Lemony Fettucine Alfredo 2

Definitely buy the good cheese for this dish.  Since the ingredient list is so brief, every one counts.   I recently economized on Parmesan cheese and regretted it.  I ruined a couple of dinners before I finally had to toss it out.  Cheap Parmesan cheese tastes like old socks, while true Parmigiano-Reggiano, which can only be made in Italy, has a nutty, buttery rich flavor and makes everything it touches better.  It is expensive, but in a vegetarian dish like this where it is the main player, it’s worth it.

Lemony Fettucine Alfredo ingredients

If you want to cut calories by using half and half, you can do that, but you will have to forgo the lemon juice, as it will curdle  (the lower the fat in a dairy product, the more likely it is to curdle when you add lemon.)  I suggest using lots of lemon zest to achieve a hint of citrus if you go the lower fat route.

Minimal Monday: Lemony Fettucine Alfredo

Yield: serves 4

Minimal Monday: Lemony Fettucine Alfredo


  • 12 oz fettuccine pasta
  • 1 stick unsalted butter
  • 2 cups heavy cream
  • juice of 1-2 lemons (I use 2)
  • 1 1/2 cups finely grated Parmesan cheese
  • 1/2 cup finely chopped parsley (reserve some for garnish)
  • salt and fresh cracked black pepper


  1. Cook the pasta according to the package instructions until just al dente. Be sure to salt your water well!
  2. Meanwhile melt the butter in a pan over low heat and add the cream. Stir to combine and let it just come to a simmer. Add the lemon juice and stir.
  3. Add the cheese and stir until it is completely melted. I like to take the pan off the heat to do this. Taste the sauce and add salt, if needed, and plenty of fresh cracked black pepper.
  4. When the pasta is done, drain it and add it to the sauce, along with the parsley. Toss everything well, and serve up immediately, with more parsley for garnish.

Lemony Fettuccine Alfredo

Plan to eat this up as soon as you make it,  The sauce doesn’t wait around well, and any leftovers will be very difficult to reheat without the sauce separating.  That’s usually not a problem because once the loaded fork hits your mouth it will be darn near impossible to stop it until it’s all a pleasant memory.

Lemony Fettucine Alfredo 8

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18 Responses to Minimal Monday: Lemony Fettuccine Alfredo

  1. This sounds lovely. Going to give this recipe a go. thanks for sharing this.


  2. carswell says:

    If you don’t want your sauce to curdle – use lemon zest instead of lemon juice. That way you can use half and half with impunity.

  3. Fury says:

    I tried this but I added a little heat with some Cajun spice and it was amazing! Little zing from the lemon and a little pop from the spice :)

  4. Pasta perfection, love the lemon in this!

  5. Amazing photos and amazing pasta! You are so right – the ingredients are so simple, yet so important the quality of them to making this an amazing alfredo with lemon, YUM!

  6. its funny that you posted this bc when left by myself to eat anything at night I would chose a simple pasta with cheese, lemon and a touch of evoo ! Oh and of course hint of sea salt and dash of cracked black pepper

  7. Foodiewife says:

    Absolutely. The real deal cheese is the way to go. I don’t eat this type of pasta often, but when I do… it’s just so creamy and dreamy. Adding the lemon is such a great idea, that I know I’m going to try it your way.

  8. Claudia says:

    The thing about these dishes is they’re relatively simple but when you do use high quality ingredients – it is elevated to a higher plane. I love this and must put this on my menu for the coming week.

  9. ooh i could have this right now, love the recipe. thanks for the inspiration & ideas!

  10. An oldie but a goodie. So delicious.

  11. cheri says:

    Oh this does look dreamy Sue, love everything about this dish!

  12. Who doesn’t love this!! Easy and delicious – perfection. I love the better cheese too and the salty overtones can’t be replaced. Yummy – hope you have a great week

  13. Mary says:

    I’m swooning! what a delicious treat:)

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