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


  • 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


  1. Melt 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.
  2. Add 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.)
  3. Sprinkle 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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