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Amberly Vahn

Lemon Garlic Cream Fettuccini

A delightful fettuccini dish with creamy textures and bright flavors, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 ounces fettuccini pasta preferably fresh
  • ½ cup unsalted butter (1 stick)
  • 6 cloves fresh garlic, minced
  • 1 cup heavy cream
  • ½ cup fresh lemon juice (from organic lemons)
  • 1 zest of 1 lemon
  • 1 cup Parmesan cheese, finely grated
  • fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Large skillet 12-inch recommended

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Plate the fettuccini with extra sauce if desired and garnish with chopped parsley.

Notes

Avoid overcooking the pasta for the best texture. Keep an eye on the garlic to prevent burning. Always opt for fresh ingredients for optimal flavor.