Ingredients
Scale
- 1 pound fettuccine or spaghetti
- 1 ¼ cup heavy cream
- ½ cup finely grated Parmigiano-Reggiano, plus more for garnish
- 4 tablespoons butter
- 2 ½ tablespoons fresh lemon juice
- 1 ¼ teaspoon lemon zest, packed
- 1 teaspoon black pepper
- Salt, to taste
Instructions
- Melt butter in a skillet over medium heat.
- Add lemon juice and zest, stir until fragrant.
- Pour in heavy cream, add black pepper and salt, then mix well.
- Simmer until the sauce thickens, about 8-10 minutes.
- Stir in Parmigiano-Reggiano until melted.
- Add cooked pasta and toss to coat with the sauce.
- Serve immediately, garnished with extra cheese and lemon zest.
Notes
Use freshly squeezed lemon juice for the best flavor.
Add cooked protein like shrimp or chicken for additional richness.
Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg