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Lemon Garlic Cream Fettuccine twirled on a fork in a bowl with lemon slices and fresh parsley

Lemon Garlic Cream Fettuccine

A cozy pasta dish featuring a creamy, lemony sauce that’s both comforting and bright, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600

Ingredients
  

Pasta and Sauce Base
  • 12 ounces fettuccine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 to 6 cloves garlic, minced Use more for stronger garlic flavor.
  • 1 cup heavy cream
  • 1 cup grated Parmesan Plus more for topping.
  • 1 zest lemon
  • 2 to 3 tablespoons lemon juice Adjust to taste.
  • Salt and black pepper To taste.
  • Optional: a small handful of chopped parsley
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Instructions
 

Cooking the Pasta
  1. Boil your pasta in well salted water. Before you drain it, scoop out about 1 cup of pasta water.
Making the Sauce
  1. In a large pan, melt butter with olive oil over medium heat. Add garlic and stir for about 30 to 60 seconds.
  2. Pour in the cream and let it warm up for a minute or two. Then stir in Parmesan a handful at a time until it melts.
  3. Add lemon zest and start with 2 tablespoons of lemon juice. Stir, taste, and adjust as needed. Season with salt and black pepper.
Combining Everything
  1. Toss in the drained fettuccine. Add a splash of pasta water and toss again until the sauce coats the noodles to your liking.
  2. Finish with parsley if using.
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Notes

Use low heat once the cheese is added to avoid clumping. Lemon zest should be added first before juice. Do not skip the pasta water for the perfect sauce consistency.