Fettuccine with parmesan and lemon cream
Here is an easy, creamy fettuccine recipe with parmesan, lemon and cream. The dish is simple, fresh and rich at the same time, and it is perfect when you want to make a quick pasta dish with plenty of flavour in little time.
The creamy lemon sauce is made directly in the pan with garlic, cream, grated parmesan, lemon juice and lemon zest. Tossing the pasta in the sauce gives you a silky, aromatic pasta dish that works both for weekday evenings and as an easy dish when you want the meal to feel a little extra special.
Recipe for fettuccine with parmesan and lemon cream
Ingredients
- 400 g fettuccine
- 2 tbsp. olive oil
- 2 cloves of garlic, finely chopped
- 200 ml cream
- 100 g grated parmesan
- Juice and grated zest of 1 organic lemon
- Salt and pepper
- Fresh parsley or basil, optional garnish
Method
- Bring a large pot of water to the boil and add plenty of salt.
- Cook the fettuccine according to the instructions on the packet until al dente. This typically takes approx. 8-10 minutes.
- Drain the pasta, but reserve approx. 1 cup of pasta water so you can adjust the sauce later.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat.
- Add the finely chopped garlic and sauté for approx. 1 minute, until lightly golden. Do not let it burn.
- Add the cream and let it simmer for 2-3 minutes to thicken slightly.
- Add the grated parmesan and stir gently until the cheese has melted and the sauce is creamy.
- Add the grated lemon zest and lemon juice and stir the sauce together.
- Toss the cooked fettuccine directly in the pan with the lemon sauce.
- Stir gently to coat the pasta well with the sauce. Adjust the consistency with a little of the reserved pasta water if needed.
- Season with extra lemon juice, salt and pepper as needed.
- Serve immediately with freshly chopped parsley or basil and, if desired, extra grated parmesan on top.
A creamy pasta dish with fresh lemon and parmesan
Fettuccine with parmesan and lemon cream is a pasta dish that balances creaminess and freshness in a truly delicious way. The cream and parmesan give the sauce richness and depth, while the lemon lifts the dish with freshness and acidity.
This makes the dish ideal when you want to make something simple yet flavourful. It requires few ingredients, and most of the dish can be prepared while the pasta cooks. This makes it an ideal choice for both busy weekdays and relaxed dinners.
Use a large pan for the sauce
For the best consistency, it helps to use a large pan with plenty of room. The pasta needs to be tossed directly in the sauce so the fettuccine is evenly coated in the creamy lemon sauce.
A pan with good heat distribution makes it easier to sauté the garlic gently and bring the sauce together without burning it. Browse the range of frying pans from ONYX Cookware if you need a good pan for pasta dishes, sauces and everyday cooking.
Tips for the best fettuccine with lemon cream
- Reserve the pasta water: The starchy water helps bring the sauce together and makes it extra creamy.
- Use an organic lemon: Since you use lemon zest in the dish, an organic lemon is the best choice.
- Stir in the parmesan over low to medium heat: This helps the cheese melt into the sauce without clumping.
- Adjust the seasoning at the end: Lemons vary in acidity, so adjust with extra lemon juice, salt and pepper just before serving.
Serving suggestions
Fettuccine with parmesan and lemon cream tastes best served immediately. Top the dish with fresh parsley or basil, extra parmesan and a small drizzle of olive oil.
If you want to make the meal more substantial, you can serve the pasta with a green salad, grilled vegetables or a piece of good bread on the side. The dish also works well as an accompaniment to chicken, fish or oven-baked vegetables.
If you need to cook pasta and make sauce at the same time, you can find inspiration in the range of pots and pans from ONYX Cookware.
Can fettuccine with lemon cream be kept?
Yes, the dish can be kept, but it is best freshly made. If you have leftovers, they can be stored in an airtight container in the fridge. Reheat the pasta gently in the pan or microwave, adding a little water, cream or milk to make the sauce creamy again.
Avoid reheating the dish over too high a heat, as the parmesan and cream can split if the temperature gets too high.
