Lemon Fettuccine Alfredo
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
695 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Fettuccine Alfredo
Description
The recipe begins by cooking fettuccine pasta in well-salted boiling water until just al dente to retain texture when mixed with the sauce. Meanwhile, heavy cream and butter are combined in a skillet and heated until the butter melts and the mixture bubbles, then fresh rosemary is added and the heat reduced to a simmer to infuse flavor.
Cooked pasta is drained without rinsing to keep surface starches for sauce adhesion and then tossed into the cream mixture off heat. Parmesan cheese, Meyer lemon zest, lemon juice, kosher salt, and freshly ground black pepper are incorporated, creating a smooth, bright sauce. The pan returns to low heat to thicken the sauce slightly while tossing the noodles, ensuring an even coating.
The dish balances the richness of cream and butter with the fresh brightness of Meyer lemon and herbal aroma from rosemary, resulting in a lively take on classic Alfredo. Additional Parmesan and fresh lemon zest can be served alongside for enhanced flavor. This pasta works well as a light main course or elegant side.
Adjusting sauce thickness is simple by adding more cream or pasta water if needed. Careful timing and temperature control keep the sauce silky without separating.
Ingredients
- 1 pound Fettuccine pasta
- 1 ½ cups heavy cream
- 8 tablespoons butter
- 1 tablespoon rosemary minced, fresh leaves
- ¼ cup Meyer lemon juice
- 1 tablespoon lemon zest of Meyer lemon
- 1 cup Parmesan Cheese freshly grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil and generously salt. cook fettuccine according to package directions until al denté. Take care not to cook the pasta any longer, as it will continue to cook more once you add it to the sauce.
- Meanwhile, pour the cream into a large skillet with the butter and lemon juice. Turn the heat to medium-high and cook until the butter melts and bubbles form. Stir to combine, add the minced rosemary, and reduce heat to a simmer.
- When the noodles are done cooking, drain them in a colander but do not rinse. Remove the cream sauce from the heat and add the noodles to the pan, tossing to coat the noodley strands thoroughly. Add the parmesan cheese, lemon zest, kosher salt, and pepper to the cream and toss again. Place back on the burner over low heat and toss until the sauce thickens, about 1-2 minutes. Serve with more Parmesan cheese and more fresh zest of lemon.
Notes
- Add extra cream or reserved pasta water gradually if the sauce becomes too thick.
- Use freshly grated Parmesan for best melting and flavor.
- Cooking pasta al dente helps maintain good texture when combined with sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 807mg | 34% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1529IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 270mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
