Fettuccine "Alfredo"
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This classic creamy fettuccine Alfredo recipe is made with lemon juice and zest. The sauce requires plenty of butter, heavy cream, and plenty of grated Parmesan cheese, and the citrusy tang adds a pleasant refreshment to its rich flavor. This pasta cooks quickly and makes a great standalone dish or a side dish for seafood.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g fresh fettuccine pasta
- 2.5 cups heavy cream
- 0.5 cup freshly squeezed lemon juice
- 160 g unsalted butter
- 2 tbsp. grated parmesan
- 2 tsp. grated lemon zest
- A pinch of freshly grated nutmeg
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Recipes with similar ingredients: fettuccine pasta, Parmesan cheese, cream, nutmeg, lemon zest, white peppercorns
Cooking the dish according to the recipe:
- In a large saucepan of boiling salted water, cook the fettuccine pasta, stirring occasionally, until al dente, about 4 minutes. Drain.
- In a large heavy-bottomed skillet, combine 2 cups of heavy cream with the lemon juice. Add the butter and cook over medium heat, stirring occasionally, until the butter melts, about 3 minutes. Remove from heat.
- Add the pasta and stir. Stir in the remaining 1/2 cup of cream and Parmesan cheese. Season with lemon zest, nutmeg, salt, and white pepper. Stir over low heat until the sauce thickens slightly, about 1 minute.
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