Lemon Crème Fettuccine

Lynnda Cloutier


If you really want to gild the lily, serve this with broiled lobster tails.Unknown source


★★★★★ 1 vote



  • ·
    4 oz. dry fettuccine
  • ·
    2 tbsp. olive oil
  • ·
    1 tsp. flour
  • ·
    juice of 1/2 small lemon
  • ·
    1/4 cup cream
  • ·
    2 tbsp. grated parmesan cheese
  • ·
    2 sprigs parsley
  • ·
    1 tbsp. salt

How to Make Lemon Crème Fettuccine


  1. About 15 minutes before serving, add salt to 2 quarts water an bring to boil. Add fettuccine and boil til done, about 6 to 8 minutes.
  2. In medium pan, heat olive oil over medium flame. Add flour and stir. Add 1 Tbsp. lemon juice
  3. Slowly add cream while stirring
  4. Add Parmesan cheese. Bring to a boil, then set aside.
  5. Add cooked fettuccine to sauce and gently stir. Using large pronged serving fork, roll up half of the fettuccine.
  6. Hold the serving fork perpendicular to the plate. Remove fork, leaving a stack of fettuccine. Garnish with parsley and serve Serves 2

Printable Recipe Card

About Lemon Crème Fettuccine

Course/Dish: Pasta
Regional Style: Italian

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