A quick and comforting dish of fettuccine pasta enveloped in a silky garlic cream sauce, brightened with zesty lemon.
Ingredients
Scale:
12 ounces fettuccine pasta
1 cup heavy cream
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup fresh basil or parsley, chopped
Salt to taste
Pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let it cook for 3-4 minutes until slightly thickened.
Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Mix until the cheese is melted and well incorporated, then season with salt and pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy lemon garlic sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Remove from heat and stir in the fresh herbs. Serve immediately, garnished with additional Parmesan if desired.
