Lemon Fettuccine Alfredo

Lemony Fettucine Alfredo

Lemon 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

lemon fettuccine Alfredo is a bright twist on a classic Italian pasta recipe

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

the ingredients…

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.

  • fettuccine ~ imported pasta is the best choice, I usually buy Barilla.
  • butter
  • heavy cream
  • lemon
  • Parmesan cheese
  • parsley
  • salt and pepper ~ even humble salt and pepper contributes greatly to this dish, and I always crack my peppercorns fresh!
Lemony Fettucine Alfredo ingredients

cutting calories…

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.

Lemony Fettuccine Alfredo

this lemony pasta is best eaten asap

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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3.35 from 78 votes

Lemon Fettucine Alfredo

Lemon 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!
Course Dinner Recipes
Cuisine American
Total Time 20 minutes
Yield 4 servings
Author Sue Moran

Ingredients

  • 12 oz fettuccine pasta
  • 1 stick unsalted butter
  • 2 cups heavy cream
  • juice of 1-2 lemons, add it to taste.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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25 Comments

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  • Reply
    gridflash
    April 1, 2022 at 10:04 am

    5 stars
    There are a lot of tricks here to get lemon flavor without breaking the cream.
    Zesting a whole lemon is classic.
    But True Lemon powder works well too.
    Lemon extract is another great choice.
    Of course, if you taste while you simmer your sauce you can blend the above options.

  • Reply
    Althea
    August 3, 2021 at 10:06 am

    That’s just way too much lemon. Overpowering.

    • Reply
      Sue Moran
      August 3, 2021 at 12:44 pm

      Sorry you had that experience Althea, just cut back a little bit next time. I always recommend tasting as you go, so you get the sauce just as you like it.

  • Reply
    Fredda
    March 18, 2020 at 6:36 pm

    5 stars
    Made this tonight. As I’m vegan, I used parmesan made from 1 1/2 cup of nutritional yeast and 2 tblsp of mso. I served it over black bean pasta and roasted cauliflower w/pine nuts, raisins, butter and parsley. It made a delicious meal and the contrast of the black bean pasta was a good trantrast w/the roasted cauliflower. As there are just 2 of us, we have leftovers and are looking forward to the second time we eat this.

  • Reply
    Phyllis
    July 23, 2019 at 3:31 pm

    5 stars
    I substituted Zoodles to make it a low carb option and it was amazing! I had a left over grilled chicken breast so I added that as well. Delicious!! Thanks for posting, this is a keeper!

    • Reply
      Sue
      July 23, 2019 at 4:32 pm

      Great to know!

  • Reply
    Jessica
    March 12, 2017 at 7:59 pm

    5 stars
    This 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!

    • Reply
      Sue
      March 12, 2017 at 8:31 pm

      I never would have thought that you could use coconut milk in this recipe, Jessica, thanks!

  • Reply
    plasterer bristol
    September 30, 2015 at 8:53 am

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

    Simon

  • Reply
    carswell
    July 14, 2014 at 12:13 pm

    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.

  • Reply
    Fury
    July 12, 2014 at 7:52 pm

    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 🙂

    • Reply
      Sue
      July 12, 2014 at 8:15 pm

      I learn so many great ideas from my readers… a little heat would be fabulous!!

    • Reply
      Sue
      July 13, 2014 at 10:52 am

      That sounds incredible!

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