Lemon Cream Fettuccine

Name: Lemon Cream Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine pasta; 1 cup heavy cream; 1 lemon (zest and juice); 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Home Comfort Food Inspiration

I absolutely adore making Lemon Cream Fettuccine for special occasions or simply to treat myself on a comforting weeknight. The combination of creamy sauce and bright lemon zest creates a beautifully balanced dish that’s rich but refreshing. I love how quickly it comes together, allowing me more time to enjoy the delicious results with friends or family. Each bite is an explosion of flavor that transforms an ordinary pasta night into something truly special. Trust me, this recipe will become a favorite in your kitchen!

Created by

Rebecca Turner

Last updated on 2026-01-08T13:25:34.767Z

When I first tried making Lemon Cream Fettuccine, I was amazed at how such a simple combination of ingredients could create a flavor explosion. The citrus notes from the lemons contrast beautifully with the decadent cream, making it an unexpected delight. I found that adding a touch of garlic enhances the overall aroma, making it irresistible!

One of my favorite tips is to use freshly grated Parmesan cheese. It melts beautifully into the sauce, creating a smooth, rich texture. The freshness of the ingredients really makes a difference, so don’t skimp on quality. This dish has won many hearts at dinner parties, and I’m sure it will do the same for you!

Why You'll Love This Recipe
The zesty lemon brightens the rich cream, making it irresistible.
Quick to prepare, perfect for weeknight dinners or special occasions.
Creamy and comforting, yet light enough to enjoy any time.

Pasta Perfection

To achieve the perfect al dente texture for your fettuccine, follow the cooking time indicated on the package, but start checking for doneness a minute or two earlier. The key is to have the pasta firm to the bite, which will enrich its interaction with the creamy sauce. Make sure to generously salt the boiling water; this is crucial, as it is your primary opportunity to infuse flavor into the pasta itself.

When you drain the pasta, be sure to reserve some of the cooking water. This starchy water, almost like liquid gold, can transform your dish. By adding it back into the sauce later, you can adjust the consistency and help the sauce cling to the fettuccine beautifully. Aim for a smooth balance—neither too watery nor too thick—so it easily coats the pasta.

Sauce Secrets

The combination of heavy cream, lemon juice, and zest is what elevates this dish from standard pasta fare to something extraordinary. The acidity of the lemon cuts through the richness of the cream, preventing the dish from feeling heavy. As the cream simmers, keep an eye on it and stir occasionally to avoid sticking on the pan. The goal is to thicken the sauce until it lightly coats the back of a spoon, which typically takes around 4–5 minutes on medium heat.

When adding the Parmesan cheese, opt for freshly grated over pre-packaged for the best flavor. Not only does fresh cheese melt better, but it also offers a creamier texture and a depth of taste that enhances the overall dish. If you find yourself without Parmesan, try Pecorino Romano as a substitute; it’s saltier but will complement the lemon beautifully.

Ingredients

Gather all necessary ingredients for your Lemon Cream Fettuccine:

Ingredients

12 ounces fettuccine pasta
1 cup heavy cream
1 lemon (zest and juice)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to prepare the Lemon Cream Fettuccine:

Cook the Fettuccine

In a large pot of salted boiling water, cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the rest.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream, lemon juice, and zest, simmer for 5 minutes.

Combine Pasta and Sauce

Add the cooked fettuccine to the cream sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Finish the Dish

Stir in grated Parmesan and season with salt and pepper. Serve hot, garnished with chopped parsley.

Enjoy your delicious Lemon Cream Fettuccine!

Pro Tips

For an extra burst of flavor, consider adding a pinch of red pepper flakes to the sauce for a hint of heat.

Make-Ahead and Storage Tips

If you're planning to make Lemon Cream Fettuccine in advance, cook the pasta to al dente and prepare the sauce separately. Store them both in airtight containers for up to 2 days in the refrigerator. When ready to serve, reheat the pasta in a pot with a splash of water to prevent it from sticking together, and gradually mix in the sauce over low heat until warmed through, adding more pasta water if necessary.

I recommend avoiding freezing this dish, as the cream can separate when thawed, leading to a less than desirable texture. Instead, focus on enjoying it fresh or refrigerated since the flavors marry beautifully over a day or two—and trust me, it’s just as delightful!

Flavor Variations

For a twist on the classic Lemon Cream Fettuccine, consider adding sautéed shrimp or grilled chicken for a protein boost. Cooking shrimp takes just a few minutes in the same skillet after the garlic and before adding the cream; it’ll infuse the sauce with an extra layer of flavor. Alternatively, veggies like asparagus or peas can add color and texture, and they only need a brief sauté before introducing the cream.

If you’d like a herbaceous touch, try incorporating fresh basil or thyme, adding them just before serving. Their aromatic qualities will enhance the freshness of the lemon. A pinch of red pepper flakes can also elevate the dish with a hint of heat, making this pasta a delightful experience for your taste buds.

Questions About Recipes

→ Can I use whole wheat fettuccine instead?

Yes, whole wheat fettuccine works well for a healthier option.

→ How can I make this dish vegetarian?

Simply replace the Parmesan with a vegetarian cheese option.

→ Can I meal prep this dish?

Absolutely! Store in an airtight container in the fridge for up to 3 days.

→ Is there a dairy-free option for this recipe?

You can substitute heavy cream with coconut cream or a dairy-free cream alternative.