Lemon Fettuccine Alfredo

Classic fettuccine alfredo gets a bright and herbaceous makeover, thanks to Meyer lemons and rosemary, in this super simple, wonderfully creamy pasta dish.

Course Main Course

Cuisine Italian

Keyword fettuccine alfredo

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 695kcal

Ingredients

1 pound fettuccine
1 ½ cups heavy cream
8 tablespoons butter
1 tablespoon fresh rosemary leaves , minced
¼ cup Meyer lemon juice
1 tablespoon zest of Meyer lemon
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Bring a large pot of water to a boil and generously salt. cook fettuccine according to package directions until al denté. Take care not to cook the pasta any longer, as it will continue to cook more once you add it to the sauce.
Meanwhile, pour the cream into a large skillet with the butter and lemon juice. Turn the heat to medium-high and cook until the butter melts and bubbles form. Stir to combine, add the minced rosemary, and reduce heat to a simmer.
When the noodles are done cooking, drain them in a colander but do not rinse. Remove the cream sauce from the heat and add the noodles to the pan, tossing to coat the noodley strands thoroughly. Add the parmesan cheese, lemon zest, kosher salt, and pepper to the cream and toss again. Place back on the burner over low heat and toss until the sauce thickens, about 1-2 minutes. Serve with more Parmesan cheese and more fresh zest of lemon.

Notes

If you find your sauce is thicker than you'd like, feel free to gradually add a touch more cream or pasta water.

Nutrition