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Fettuccine Alfredo
Servings
8
Cook Time
20 minutes
Ingredients
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 39 grams
- Protein
- 23 grams
- Fat
- 55 grams
- Saturated Fat
- 34 grams
- Cholestrol
- 202 milligrams
- Sodium
- 494 milligrams
- Sugar
- 3 grams
- Trans Fat
- 1 grams
3 comments
This is the easiest, silkiest Alfredo recipe. I make with gluten free pasta and it is perfection. I rate this five stars but it is not letting me rate it more than four.
I love this! I doubled the sauce as I added fresh steamed broccoli and fresh spinach. I will add more cheese next time. I didn’t realize that some parmigiana melt differently than others. I used three different parmigiana and one of them left a
grainy texture, so I’ll fix this next time around. Also, my zester broke after one tsp.. I know I’ll
love the extra lemon zest in there next time. Just so delicious!
Looks delicious‚ĺÔ∏èüòç