October 22, 2014

Lemon and Pepper Fettuccine Alfredo

Recipe: Amy Rosen

What could be better than tender noodles coated in a creamy alfredo sauce? The zing of lemon and black pepper adds a modern note to this indulgent classic.


  • 1 cup whipping (35%) cream
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1⁄2 tsp salt
  • 1 tsp freshly cracked pepper
  • Zest of 1 lemon, plus 2 tbsp lemon juice
  • 1⁄2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 lb. fresh fettuccini noodles (or, for a more rustic look, buy fresh lasagna noodles and cut them into long strips)
  • 1⁄4 cup fresh Italian (flat-leaf) parsley, chopped


Yield: Serves 4

  1. To a medium saucepan over medium-low heat, add 3⁄4 cup cream. Stir in garlic, butter, salt and pepper. Simmer for 10 minutes, allowing cream to reduce and slightly thicken, making sure it doesn’t boil over.
  2. Bring a large pot of salted water to a boil.
  3. Add remaining cream to sauce, then add lemon zest and juice and cheese. Stir to incorporate and let simmer another 5 minutes, stirring often.
  4. Add pasta to boiling water and stir. The noodles should float to the top and be cooked within 3 to 4 minutes. (If using dry fettuccini pasta, cook until al dente, following package directions.) Drain pasta in a colander.
  5. Pour sauce into the empty pasta pot, add in pasta and stir to coat, then dish it out into warm bowls and top with parsley and more cheese.

Donna Griffith


House & Home September 2011