Description

Lemon-Pepper Fettuccine in 20 Minutes
A silky, citrus-kissed pasta that’ll become your weeknight hero!

Ingredients

▢ 12 oz fettuccine (or tagliatelle)
▢ 2 tbsp unsalted butter (or olive oil)
▢ 2 garlic cloves, minced
▢ 1 cup heavy cream (or half-and-half for lighter version)
▢ 1 tbsp lemon zest (about 2 lemons)
▢ 2 tbsp fresh lemon juice
▢ 1 tsp freshly ground black pepper (plus more to taste)
▢ ½ cup grated Parmesan cheese (block cheese melts better!)
▢ ½ cup reserved pasta water
▢ Salt to taste
▢ Fresh parsley, chopped (for garnish)

Instructions

1️⃣ Cook Pasta:

Boil fettuccine in heavily salted water until al dente (1 min less than package says).
Reserve ½ cup pasta water before draining.

2️⃣ Make Sauce:

Melt butter in a large skillet over medium-low heat.
Add garlic; sauté 60 seconds until fragrant (don’t brown!).
Pour in cream, lemon zest, and pepper. Simmer 3-4 mins until slightly thickened.

3️⃣ Combine:

Reduce heat to low. Add drained pasta and Parmesan.
Toss vigorously, adding pasta water 1 tbsp at a time until sauce coats noodles.
Remove from heat. Stir in lemon juice.

4️⃣ Serve:

Garnish with parsley, extra pepper, and lemon zest.
Optional add-ons: Grilled chicken, shrimp, or roasted veggies.

Notes

✅ Zest lemons first – It’s easier before juicing!
✅ Freshly ground pepper makes all the difference
✅ Sauce too thick? Add more pasta water. Too thin? Simmer longer.

Nutrition

Calories: 490 Cal
Fat: 28g
Carbohydrates: 48g
Protein: 14g