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!
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.
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.
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.
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.
Ingredients
- 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
Instructions
- Cook the pasta according to the package instructions until just al dente. Be sure to salt your water well!
- 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.
- 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.
- 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.
Don’t forget to pin this Lemony Fettuccine Alfredo!
20 Comments
Jessica
March 12, 2017 at 7:59 pmThis was amazing! I substituted heavy cream for canned organic coconut milk (you have to whisk it first because it separates in the can) due to my husband being lactose intolerant and switched the parsley for whole basil leaves. It was almost a dupe for Carraba’s Chicken Bryan sauce!
Sue
March 12, 2017 at 8:31 pmI never would have thought that you could use coconut milk in this recipe, Jessica, thanks!
plasterer bristol
September 30, 2015 at 8:53 amThis sounds lovely. Going to give this recipe a go. thanks for sharing this.
Simon
Savory Lemon Recipes - Yellow Bliss Road
March 15, 2015 at 12:11 am[…] Lemon Alfredo Pasta […]
carswell
July 14, 2014 at 12:13 pmIf 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.
Fury
July 12, 2014 at 7:52 pmI 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 :)
Sue
July 12, 2014 at 8:15 pmI learn so many great ideas from my readers… a little heat would be fabulous!!
Sue
July 13, 2014 at 10:52 amThat sounds incredible!
Laura (Tutti Dolci)
July 11, 2014 at 10:20 pmPasta perfection, love the lemon in this!
2 Sisters Recipes
July 8, 2014 at 2:37 pmAmazing 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!
Kitchen Belleicious
July 8, 2014 at 2:12 pmits 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
Foodiewife
July 7, 2014 at 8:35 pmAbsolutely. 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.
Claudia
July 7, 2014 at 4:49 pmThe 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.
Thalia @ butter and brioche
July 7, 2014 at 3:21 pmooh i could have this right now, love the recipe. thanks for the inspiration & ideas!
john | heneedsfood
July 7, 2014 at 2:47 pmAn oldie but a goodie. So delicious.
cheri
July 7, 2014 at 10:39 amOh this does look dreamy Sue, love everything about this dish!
Sue
July 7, 2014 at 11:01 amDreamy, that’s a word I should have used in the post…thanks Cheri!
Tricia @ Saving room for dessert
July 7, 2014 at 8:38 amWho 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
Sue
July 7, 2014 at 1:04 pmI’d certainly be suspicious of anyone who claims not to love it ;)
Mary
July 7, 2014 at 8:27 amI’m swooning! what a delicious treat:)
Mary