Ingredients
Scale
- 8 oz fettuccine or your preferred pasta
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Juice and zest of 2 fresh lemons
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Additional lemon slices (for serving)
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, following package instructions. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
- Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper.
- Add the juice and zest of 2 lemons, stirring well. Adjust seasoning to taste.
- Add the cooked pasta into the sauce and toss gently to coat. Let it absorb flavors for 1-2 minutes over low heat.
- Serve immediately garnished with chopped parsley and lemon slices for extra freshness.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Use fresh lemon juice and zest for best flavor; bottled lemon juice is not recommended.
- This dish pairs well with grilled chicken or shrimp for added protein.
- Store leftovers in an airtight container for up to 2 days and reheat gently, adding a splash of milk or lemon juice for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg