Fettuccine with Lemon Cream Sauce

Fettuccine with Lemon Cream Sauce
Fettuccine with Lemon Cream Sauce

No one in our test kitchen could believe how delicious this recipe was. It’s fragrant, beautiful, and full of flavor despite requiring only a few ingredients. The sauce is similar to an alfredo sauce and the taste of this dish is ethereal. It is a satisfying recipe that can be used as a side or as a main course, depending on how much you enjoy pasta. We love pasta. We ate it by the bowlsful.

And sure, this dish consists of toothsome homemade pasta enveloped in a rich, creamy sauce. But let's talk about those lemons. You can use the lemons and tangerines called for in this recipe and the end result will blow you away. However, if the season is right and your grocery store cooperates, use Meyer lemons. Meyer lemons are different from regular lemons in that they are a lemon which has been crossed with a mandarin orange. They are much sweeter and more palatable than the everyday lemon. They are a winter citrus, so they are in season from December through May; availability may vary depending on your location.

Pair this lemony pasta with some fresh fruit or an arugula and parmesan salad for a meal that brings the promise of summertime to the middle of winter, and imagine you're basking in the sun. If you do find Meyer lemons, zest the lemon over it for a slightly spicy, herbal flavor that only this fruit can provide.

 Print Recipe

Prep Time: 10 min.
Cooking Time: 15 min.
Category: Grains and Pasta
Cuisine: Italian
  • 4 quarts water (for boiling)
  • 2 Tbsp Kosher Salt
  • 1/3 cup extra virgin olive oil
  • 1/2 Tbsp Lemon Zest
  • 1/2 Tbsp Tangerine Zest
  • 1 tsp honey
  • 3 Tbsp Shallots, minced
  • 1 cup heavy cream
  • 1 lb. Fettuccine
  • 1 Tbsp lemon juice
  • 1 Tbsp tangerine juice
  • 3 oz. shaved parmesan cheese
  • Dash of Black Pepper
  • Flat leaf parsley-optional for garnish
  • Lemon slices-optional for garnish
  • Note: you can use Meyer Lemons for this recipe. If using Meyer Lemons, simply omit the 1/2 Tbsp tangerine zest and the Tbsp of Tangerine juice and replace with Meyer Lemon zest and juice.
  1. Bring 4 quarts of water to a boil. Add 2 Tbsp salt to the water.
  2. Heat the oil in a large skillet over medium. Add zest to oil. Add shallots and cook until soft (about 3-4 minutes). Add honey and cook about 5 minutes more. Whisk in the cream and simmer 2 minutes.
  3. Add pasta to boiling water. Cook to al dente.
  4. Drain pasta, reserving ½ cup cooking liquid. Add lemon and orange juice to pasta and toss well. The juice will be absorbed by the pasta.
  5. Stir in the parmesan cheese, and ¼ cup of the reserved cooking liquid to the cream sauce. Toss the pasta in the cream sauce and make sure it's evenly coated. Serves 4.