Description
This creamy lemon garlic fettuccine is a delightful dish that combines the richness of heavy cream with the brightness of lemon zest and juice.
Ingredients
Scale
- 8 oz fettuccine or linguine
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 large lemon
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the cream slightly thickens.
- Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Cook for another minute, stirring constantly, until the cheese is melted and the sauce is smooth.
- Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and black pepper to taste. Garnish with fresh herbs if using, and serve immediately with extra Parmesan cheese on the side.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- This dish can be served as a main course or as a side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg