Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: Up to 3 days in refrigerator.
Quick Answer
This Lemon Garlic Cream Fettuccini is a delightful dish, combining creamy textures and bright flavors that’s perfect for cozy gatherings.
As I look forward to the cozy gatherings of Thanksgiving and Christmas here in New York City, I find myself pondering the perfect dish to captivate my friends’ palates. One standout recipe I’ve perfected is Lemon Garlic Cream Fettuccini—it’s indulgent yet light, and it captures the essence of fall with its bright flavors. Every forkful delivers a creamy, tangy delight that feels just right for the season.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Indulgent yet light, perfect for cozy gatherings.
- Bright flavors of lemon and garlic that capture the essence of fall.
- Quick and easy to prepare, ideal for both novices and seasoned cooks.
- Versatile dish that can be paired with a salad for a well-rounded meal.
- Leftovers can be easily stored and reheated without losing flavor.
Ingredients
All the components you need to create this delectable Lemon Garlic Cream Fettuccini.
Pasta
- Fettuccini pasta: 12 ounces (preferably fresh)
For the Sauce
- Unsalted butter: ½ cup (1 stick)
- Fresh garlic: 6 cloves, minced
- Heavy cream: 1 cup
- Fresh lemon juice: ½ cup (from organic lemons)
- Zest of 1 lemon
- Parmesan cheese: 1 cup, finely grated
- Fresh parsley: chopped, for garnish
How to Make Lemon Garlic Cream Fettuccini (Step-by-Step)
Follow these simple steps to create a mouthwatering dish that will impress your guests.
Step 1: Cook the Fettuccini
Bring a large pot of salted water to a boil. Add the fettuccini and cook according to the package instructions until al dente. If using fresh pasta, aim for about 3-4 minutes. Reserve about a cup of the pasta water before draining and set aside.
Step 2: Create the Sauce
In a large 12-inch skillet over medium heat, melt the unsalted butter until it begins to foam. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it brown; you’re looking for that subtle golden hue.
Step 3: Add the Cream and Lemon
Slowly pour in the heavy cream while stirring vigorously. Then, add the fresh lemon juice and zest, allowing the cream to thicken slightly and create a velvety texture. Simmer gently, stirring frequently, for about 3-5 minutes until it coats the back of a spoon.
Step 4: Combine Pasta and Sauce
Toss the drained fettuccini into the skillet, ensuring the noodles soak up the creamy lemon sauce. If the sauce appears too thick, gradually add some reserved pasta water until you achieve the desired consistency. Stir in the finely grated Parmesan cheese, letting it melt into the sauce.
Step 5: Serve and Garnish
Plate the fettuccini, drizzling a bit more sauce on top if desired, and garnish with chopped parsley. The vibrant green will add a lovely touch of color to your dish.
Common Mistakes to Avoid
- Overcooking the Pasta: Aim for al dente! This dish relies on the texture of the pasta to hold up against the creamy sauce.
- Burning the Garlic: Garlic can turn bitter if cooked too long; keep an eye on it to maintain that sweet aroma!
- Skipping Fresh Ingredients: Fresh lemons and high-quality Parmesan are crucial. Avoid substitutions where possible for the best flavor impact.
Tips and Tricks for Success
- Taste as you go! Every ingredient sings differently depending on your brand and personal preference.
- For an extra touch, you could add a pinch of red pepper flakes for a slight kick.
- Pair it with a crisp salad dressed in vinaigrette for a well-rounded meal.
Variations
- Substitute fettuccini with whole wheat or gluten-free pasta.
- Add cooked shrimp or chicken for a protein boost.
- Incorporate seasonal vegetables like spinach or asparagus for added nutrition and color.
How to Serve
- Plate the fettuccini with a drizzle of extra sauce on top.
- Garnish with freshly chopped parsley for a pop of color.
- Serve alongside a crisp salad dressed in vinaigrette.
Make Ahead and Storage
- Make Ahead: Prepare the sauce in advance and refrigerate; cook the pasta fresh when ready to serve.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently warm in a skillet with a splash of broth or cream to revive the sauce’s silky texture.
- Freezing: Not recommended, as the cream sauce may separate upon thawing.
Recipe Notes / What I Learned
I’ve realized that the simplicity of this dish doesn’t compromise on flavor; it’s an easy showstopper perfect for festive gatherings. Plus, the fresh garlic and lemon combo has a knack for brightening up even the gloomiest winter days in NYC.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~500 calories · 12g protein · 60g carbs · 25g fat
Lemon Garlic Cream Fettuccini
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente, about 3-4 minutes for fresh pasta. Reserve about a cup of pasta water before draining and set aside.
- In a large 12-inch skillet over medium heat, melt the unsalted butter until it begins to foam. Add minced garlic and sauté until fragrant, about 1 minute. Avoid browning it.
- Slowly pour in the heavy cream while stirring vigorously. Add the fresh lemon juice and zest, stirring until the cream thickens slightly, around 3-5 minutes.
- Toss the drained fettuccini into the skillet, ensuring it absorbs the creamy lemon sauce. Add reserved pasta water as needed. Stir in Parmesan cheese until melted.
- Plate the fettuccini with extra sauce if desired and garnish with chopped parsley.
Notes
FAQs
1. Can I use another type of pasta for this recipe?
Yes, while fettuccini is traditional, you can use any pasta shape you prefer, such as linguine or spaghetti. Just adjust the cooking time according to the pasta you choose.
2. How can I make this dish vegetarian?
This recipe is already vegetarian! Just ensure that the Parmesan cheese you use is rennet-free if you are looking for a strict vegetarian option.
3. Can I prepare the sauce in advance?
Yes, you can make the sauce ahead of time. Just store it in an airtight container in the refrigerator and gently reheat it on the stove when you’re ready to serve, adding a splash of cream or pasta water to restore its consistency.
