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!
Servings: 4
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 in plenty of well salted water, according to the package instructions until just al dente.
- 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.
Nutrition
Calories: 677 kcal · Carbohydrates: 28 g · Protein: 21 g · Fat: 55 g · Saturated Fat: 34 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 14 g · Trans Fat: 0.03 g · Cholesterol: 185 mg · Sodium: 643 mg · Potassium: 237 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 2699 IU · Vitamin C: 17 mg · Calcium: 544 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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