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Fettuccine Alfredo



  • 1 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice (from about 1 lemon)
  • 6 tablespoon unsalted butter
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • 9 ounce fresh fettucine
  • 1 cup freshly grated parmesan cheese
  • 1/4 teaspoon freshly ground white pepper, plus more to taste
  • Chef notes

    This dish absolutely requires the pasta be fresh in order for it to stand up to the rich cream sauce.


    Baking Directions:

    In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend.

    Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes.

    Stir in the lemon zest and nutmeg.

    Remove from the heat.

    Meanwhile, bring a large pot of salted water to a boil.

    Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes.


    Add the pasta, the remaining ½ cup of cream, the Parmesan, and ¼ teaspoon each of salt and pepper to the cream sauce in the skillet.

    Toss over low heat until the sauce thickens slightly, about 1 minute.

    Season with more salt and pepper to taste.

    Transfer the pasta to wide, shallow serving bowls and serve immediately.

    Recipe Tags