Lemon Cream Fettuccini

Michelle Koletar/Mertz


This is like fettuccini alfredo kicked up a notch. VERY delicious & company worthy. It is best served & eaten right after you cook it. The lemon flavor really makes this dish unique--hope you enjoy as much as I did!


★★★★★ 1 vote

10 Min
10 Min


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6 Tbsp
butter (you can use unsalted)
6 Tbsp
lemon juice
1 Tbsp
lemon zest
1 c
heavy cream
1/2 c
parmesan (use fresh grated for best taste!)
1/4 c
good quality sharp cheese, grated or shredded
12 oz
fettuccine pasta, cooked al dente (don't overcook!)
1/2 c
finely chopped parsley
salt & pepper to taste

How to Make Lemon Cream Fettuccini


  • 1Melt butter in large pan. Stir in lemon juice & zest & simmer for about 5 minutes. Add cream & whisk a few times to blend. Then, add 1/4 cup of parm & 1/4 cup of cheddar. When simmering & cheese melts, remove from heat.
  • 2Add fettuccini & parsley to sauce & then return to heat. Toss to coat the fettuccini well. Add salt & pepper (you may not even need more salt, I don't.)
  • 3Sprinkle w/ parmesan & serve right away to oohs & aahs! :)

Printable Recipe Card

About Lemon Cream Fettuccini

Course/Dish: Pasta Sides
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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