Lemon Parmesan Fettuccine is an easy and elegant pasta with a light creamy sauce loaded with fresh lemon flavor. The total preparation time is only 15 minutes, and it is a meal that you will look forward to on a weeknight.
My recipe for Lemon Parmesan Fettuccine was inspired by my favorite item on The Pump Room’s menu. Last year the iconic restaurant changed hands and became Booth One. The Lemon Parmesan Fettuccine is no longer on the menu, so I am so happy that I figured out how to recreate this pasta at home. It is light and creamy with fresh lemon flavors and a touch of cheese. It's refreshing, not heavy. The best part? This recipe takes only 15 minutes to prepare. It's an elegant but easy weeknight dinner option.
The thing that I love about this Lemon Parmesan Fettuccine recipe is that it is made with only a few simple ingredients that work together in harmony without overpowering each other.
I first shared this recipe three years ago, and when a reader recently left a comment on the post I cringed at the photos and decided it was time to revisit the recipe. Oh how I wish that I could go back in time and study photography, journalism, and coding in college – it’s been an uphill battle to learn these skills over the past 6 ½ years.
I did add a sprinkle of chopped sage to garnish the pasta. It added a nice flavor to the pasta, but adding it is totally optional.
One thing to know is that since the pasta is lightly coated in the sauce, it doesn’t reheat very well. As the pasta sits it soaks up the sauce, so if you need to reheat the pasta I recommend mixing up a couple tablespoons of cream with a tablespoon of water and a tablespoon of lemon juice in a skillet and then adding the pasta to reheat it.
When it comes to zesting the lemon, I recommend using a microplane. If you aren’t familiar with what a microplane is, it is a very fine grater. I received one years ago when I visited Southern Living on a press trip. The culinary director of the magazine had picked out microplanes for the gift bags saying that it is his favorite inexpensive kitchen tool. I love how it grates the lemon zest into fine little pieces that practically absorb right into the sauce.
One last thing before we get to the recipe – I highly recommend using fresh pasta. It just has more flavor, and it cooks more quickly. I used fettuccine, but you could use any long flat pasta. Tagliatelle, linguine, pappadelle would work well too.
How to Make Lemon Parmesan Fettuccine:
Lemon Parmesan Fettuccine
Ingredients
- ⅓ of a pound of Fettuccine
- ½ cup Heavy Cream
- 1 tablespoon Lemon Zest
- ⅛ teaspoon Kosher Salt
- a pinch of Black Pepper
- 1 ½ tablespoon Fresh Lemon Juice
- 2 tablespoons Pasta Water
- 2 teaspoon Parmesan
Instructions
- Put a pot of salted water on to boil. Meanwhile, whisk the cream, lemon zest, salt and pepper together.
- If you are using dried pasta, get it cooking right away. If you are using fresh pasta, it will cook in just 2 minutes, so hold off until the sauce has reduced.
- Pour the cream mixture into a saucepan over medium heat. Bring the cream to a steady boil, and let it reduce by half. This will take about 5 minutes. Then reduce the heat to low.
- This is the time to start cooking your fresh pasta. Before you drain the pasta, remove 2-3 tablespoons of the pasta water from the pot. This starchy water helps bind the sauce to the noodles. Drain the pasta.
- Add the pasta to the cream sauce. Stir in the lemon juice and 2 tablespoons pasta water. Increase heat to medium. Stir frequently, for two minutes. Add an extra tablespoon of pasta water if the sauce becomes too thick.
- Plate the pasta, and top with the fresh parmesan.
Adapted from Culturally Confused.
Jess Zimlich says
This sounds delicious. I make homemade alfredo sauce all the time, but I never knew that adding the pasta water would help with the binding! Thanks for the tip 🙂
26 and Not Counting
Christine Rosko says
This sounds amazing. I'm going to have to make this soon
Diana says
I love The Pump Room and this sounds so delicious! I'm gonna give it a try next week! 🙂
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Alice Choi says
Kit, this pasta looks amazing!!! love!!
Jacqueline Harris says
@Alice Choi, yes it sounds like a very good
And easy recipe.
Suzanne says
Made this and it was amazing. It was extremely easy. Flavor was exactly what I wanted. Love anything with lemon. Will continue making this. 🙂
thekittchen says
Thanks so much for the feedback! I am thrilled that you enjoyed this recipe.
Jess says
Totally pinned this! Sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
thekittchen says
Thanks so much for pinning!
Kim~madeinaday says
Wow this looks so great! Pinned & Sharing. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
thekittchen says
Thank you!!
Debra Pashkowsky says
This looks delicious. I bet the flavors are so light and tasty. It is a great summertime dish.
thekittchen says
Yes! It is a super light pasta! So great for the Spring!
Chas' Crazy Creations says
This sounds right up my alley, Pinned. Thanks for sharing on To Grandma's House We Go!
Donna Reidland says
Sounds delish!
AnnMarie Irace says
Oh my, this sounds so good! Thanks for the recipe.
Helen at the Lazy Gastronome says
I love the bright flavor of lemon in foods - this sounds delicious! Thanks for sharing your great recipes at the What's for Dinner party.
thenotsocreativecook says
This looks simply delicious - I love that this pasta has lemon in it as I am craving for something lemony. Thanks for sharing at Fiesta Friday party! x
Frugal Hausfrau says
What a beautiful spring like pasta! Thanks for sharing with us at Fiesta Friday!
Mollie
Miz Helen says
Great Fettuccine! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen