Lemon Crème Fettuccine

Lynnda Cloutier


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

★★★★★ 1 vote


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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


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

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About Lemon Crème Fettuccine

Course/Dish: Pasta
Regional Style: Italian

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