Description
A delicious creamy fettuccine dish with a hint of lemon.
Ingredients
Scale
- 2 ounces uncooked fettuccine
- ½ cup heavy cream
- ½ teaspoon lemon juice
- 1 tablespoon salted butter
- ½ cup grated Parmesan cheese (plus more for topping)
Instructions
- Bring a small pot of water to a boil over medium-high heat. Add the fettuccine and cook for 7 to 8 minutes, or until al dente. Drain and toss with a small drizzle of olive oil or butter to keep the noodles from sticking.
- In a 1-quart saucepan, combine the heavy cream and lemon juice over medium heat. Add the butter and stir until fully melted.
- Reduce the heat to medium-low and stir continuously for about 3 minutes until the sauce starts to thicken.
- Stir in the freshly grated Parmesan and keep stirring as it melts into the sauce. Let the sauce simmer on medium-low heat for 5 to 10 minutes, stirring often, until it reduces by about a third and turns thick and creamy.
- Add the cooked fettuccine to the sauce and toss gently until every strand is coated. Serve immediately.
Notes
- For a richer flavor, add a touch of garlic and a pinch of nutmeg to the sauce.
- You can replace the fettuccine with any pasta of your choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg