Ingredients
Scale
- 1 pound fettuccine or spaghetti
- 1 ¼ cup heavy cream
- ½ cup finely grated Parmigiano-Reggiano, plus extra for garnish
- 4 tablespoons butter
- 2 ½ tablespoons fresh lemon juice
- 1 ¼ teaspoons lemon zest, packed
- 1 teaspoon black pepper
- Salt, to taste
Instructions
- Melt butter in a skillet over medium heat, then add lemon juice and zest, simmering for 20 seconds.
- Pour in heavy cream, add black pepper and salt, reduce heat, and allow to simmer for 8-10 minutes.
- Stir in Parmigiano-Reggiano until melted and creamy.
- Cook pasta, drain, and toss with the lemon sauce to ensure even coating.
- Serve immediately, garnished with extra cheese, black pepper, and lemon zest.
Notes
Use fresh lemons for the best flavor.
Ensure cream is at room temperature before use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 1
- Sodium: 400
- Fat: 37
- Saturated Fat: 23
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 51
- Fiber: 3
- Protein: 15
- Cholesterol: 110