Ingredients
Scale
- 1 pound of your favorite pasta (fettuccine, linguine, or penne)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Juice and zest of 2 fresh lemons
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
- Extra lemon wedges for serving (optional)
Instructions
- Begin by boiling a large pot of salted water. Cook your preferred pasta until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water for adjusting the sauce’s consistency.
- In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.
- Stir in the lemon zest and lemon juice. Slowly mix in the Parmesan cheese, stirring continuously until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Add the cooked pasta to the sauce, tossing until well coated. If the sauce is too thick, gradually add reserved pasta water until desired creaminess is achieved.
- Sprinkle with freshly chopped parsley and serve immediately with extra lemon wedges on the side for added zest. Garnish with more Parmesan cheese and herbs if desired.
Notes
- Use fresh lemons for a vibrant, zesty flavor that stands out in your lemon Alfredo.
- Reserve some pasta water; it contains starch that helps add creaminess without watering down the sauce.
- For a richer taste, incorporate a splash of white wine into the sauce during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 510 kcal Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 105mg