Lemon Cream Fettuccine

Name: Lemon Cream Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz fettuccine pasta; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 lemon (zested and juiced); 2 cloves garlic (minced); Salt and pepper to taste; Fresh parsley (for garnish)

Highlighted under: Oven Collection

I love making Lemon Cream Fettuccine because it perfectly balances richness with a refreshing citrus twist. This dish is not only quick to prepare, but it also impresses everyone at the table. The creamy sauce envelops each strand of fettuccine, and the hint of lemon gives it a vibrant kick that brightens your day. I often serve it with a sprinkle of fresh herbs for added flavor and presentation. It’s a delightful choice for both simple weeknight dinners and special occasions alike!

Created by

Zinnia Fairweather

Last updated on 2026-01-07T13:49:34.829Z

Making Lemon Cream Fettuccine has become a staple in my kitchen. The combination of creamy sauce and zesty lemon is something I couldn't resist experimenting with. I always make sure to use fresh lemons for the best flavor, and it's a game changer! The brightness of the lemon really cuts through the richness of the cream, making it feel light and satisfying.

As I perfected this recipe, I discovered that adding a touch of garlic and freshly grated Parmesan enhances the sauce's flavor dynamics. I also recommend saving a bit of pasta water; it helps the sauce adhere better to the noodles, creating a luxurious texture. Trust me, once you try this, it'll become a go-to dish!

        Why You Will Love This Recipe
        Creamy texture that pairs beautifully with the bright flavors of lemon
Quick and easy to make, perfect for busy weeknights
Impressive enough to serve at dinner parties

      

Perfecting the Sauce

The sauce for Lemon Cream Fettuccine is the heart of the dish, and its texture is key to achieving that luxurious mouthfeel. By using heavy cream, you create a rich base that seamlessly coats the pasta without being overly heavy. When you sauté the minced garlic, make sure to do it over medium heat until it becomes fragrant but not browned; burnt garlic can impart a bitter taste to your dish. A gentle simmer after adding the cream helps to thicken the sauce for the perfect consistency.

The role of lemon in this recipe goes beyond flavor; it also helps to balance the richness of the cream. The zest contains essential oils that intensify the lemon essence without adding liquid, thereby preserving the sauce's creamy texture. Add the lemon juice gradually, tasting as you go to ensure that the citrus complements rather than overpowers the dish. If you desire an extra tang, consider using Meyer lemons for a sweeter, less acidic lemon flavor.

Pasta Cooking Tips

Cooking your fettuccine to the perfect al dente texture is crucial for this dish; it ensures that the pasta remains firm enough to hold up against the creamy sauce. Generally, this will take between 8 to 10 minutes, but check your pasta package for the exact timing. Remember to reserve some pasta water—this starchy liquid can be a game-changer for adjusting the sauce consistency. If your sauce ends up too thick, add a couple of tablespoons of this water until it reaches the desired creaminess.

If you're looking to scale this recipe up or down, the ratio of pasta to sauce remains essential. For every 4 ounces of fettuccine, aim to have about 1/3 cup of cream and 2 tablespoons of Parmesan. This balance helps maintain the richness without overpowering the delicate flavor of the lemon. Similarly, fresh herbs like basil or chives can also be substituted for parsley in the garnish, each imparting a unique twist to the final dish.

Ingredients

Gather the following ingredients to create your Lemon Cream Fettuccine:

Ingredients

12 oz fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 lemon (zested and juiced)
2 cloves garlic (minced)
Salt and pepper to taste
Fresh parsley (for garnish)

Make sure everything is prepped and ready to go before you start cooking!

Instructions

Follow these steps for making your Lemon Cream Fettuccine:

Cook the Fettuccine

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving about a cup of the pasta water.

Prepare the Sauce

In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about a minute until fragrant, then pour in the heavy cream. Stir in the lemon juice, zest, and grated Parmesan cheese. Season with salt and pepper.

Combine Pasta and Sauce

Add the cooked fettuccine to the skillet with the sauce, tossing to coat the noodles. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Serve

Plate the fettuccine, garnish with fresh parsley, and serve immediately while warm.

Enjoy your delicious and creamy Lemon Cream Fettuccine!

Pro Tips

For added depth, consider incorporating sautéed shrimp or chicken for a protein boost. Additionally, using quality ingredients like freshly grated Parmesan will elevate the overall taste of the dish.

Storage and Reheating

Leftover Lemon Cream Fettuccine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium heat with a splash of heavy cream or reserved pasta water. This method will help restore some of that creamy texture as it warms. Avoid using the microwave as it may result in uneven heating and could make the sauce too greasy.

If you find that the pasta has absorbed too much of the sauce while stored, simply add a bit more cream or a few tablespoons of the reserved pasta water as you reheat. This technique helps revive the dish and prevents it from becoming dry or clumpy.

Variations to Explore

For a protein boost, consider adding cooked chicken or shrimp to the fettuccine while tossing it with the sauce. This not only enhances the dish's nutritional value but also adds depth of flavor. As for vegetables, ingredients like spinach or peashoots can be easily incorporated; add them towards the end of cooking so they maintain their vibrant color and texture.

If you’re looking for a lighter option, try substituting half of the heavy cream with low-fat Greek yogurt. This will still give you a creamy texture but with fewer calories. Just be sure to mix in the yogurt off the heat to prevent curdling, maintaining a smooth sauce texture.

Questions About Recipes

→ Can I make this dish vegetarian?

Yes, simply omit any meat additions and use vegetable broth instead of a meat-based one if adding any stock.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or pasta water.

→ Can I use a different type of pasta?

Absolutely! While fettuccine is classic, penne or linguine would work well too.

→ Is it possible to make this dairy-free?

Yes! Substitute the heavy cream with coconut milk and use a dairy-free cheese alternative for the best results.