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A creamy alfredo sauce is taken up a notch with the addition of lemon zest.

Lemon Pepper Fettuccine on Taste and Tell

Photo Updated February 2014

Following up to last week’s lemon recipe, I’m continuing today with a lemon recipe – trying to use up the excess of lemons in my fridge. And I’ll have another one for you sometime this week!

If I had to say one thing that is my husband’s favorite food, I’d say fettuccine alfredo. We don’t have it very often, because frankly – it’s just not very good for you. And it’s one of those meals that if you are going to have it, you want to go all the way. When I saw this recipe in the current issue of Food Network Magazine, I knew I wanted to make it. It was a way to use up another lemon, but most importantly, it just gives my husband one more reason to love me!!

This was a great recipe. I really loved what the lemon brought to it. I don’t think I’ve ever had lemon zest in my fettuccine before, but I think it is something that I’m going to start always doing! It really brightens up the whole dish and gives it a whole new dimension. This is now a new favorite recipe – one I will always have on hand if I need to butter my husband up for something!

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Lemon Pepper Fettuccine
Prep time
Cook time
Total time
A creamy alfredo sauce is taken up a notch with the addition of lemon zest.
Serves: 4 servings
  • salt
  • 12 ounces fettuccine
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 1¼ cups heavy cream
  • 1 large egg yolk
  • 1 to 2 teaspoons finely grated lemon zest
  • ⅓ cup grated pecorino cheese, plus more for garnish
  • freshly ground pepper
  1. Bring a large pot of water to a boil. Salt generously and add pasta. Cook until al dente. Save a mug full of the pasta water before draining.
  2. Meanwhile, melt the butter in a large saute pan. Add the shallot and cook until tender and lightly browned, 3-5 minutes.
  3. In a separate bowl, whisk together the cream, egg yolk and lemon zest. Reduce the heat on the saute pan to medium-low, then whisk the cream into the shallot. Add in the cheese and whisk to combine. Continue to cook until slightly thickened, 2-3 minutes. Season with salt and lots of black pepper (to taste).
  4. Stir the drained pasta into the sauce and stir to combine. Add reserved pasta water as needed to loosen the sauce. Serve with more pecorino, if desired.

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16 Responses to Lemon Pepper Fettuccine

  1. Rosa's Yummy Yums says:

    A wonderful combination! Simple, but tasty!



  2. kat says:

    Sounds tasty. I'm currently curing lemons to use in recipes, it'll be interesting to see how they turn out.

  3. Kim says:

    This looks SO good! I've never had fettucine alfredo with lemon or shallot before. Yum!

  4. Rebecca says:

    Just stumbled across your blog & excited to follow along! 🙂 This looks delicious and simple!

  5. Barbara says:

    There's something about the addition of lemon juice or lemon rind to a dish that just perks everything up. This fettuccine dish sounds delightful!
    We must all be lemon-crazed this week because I made a lemon tart yesterday!

  6. Joanne says:

    Very cute post! I used to be all about trying to lighten up fettuccine alfredo but recently I've come to the conclusion is really just to have it in it's full fat form but to have smaller portion sizes and large salads to accompany it. Love this lemony version!

  7. Sophie says:

    Lemony pasta sounds delicious. Though I love tomatoes, it's nice to enjoy pasta without tomato sauce–sounds like it'd be so nice to take on a summer picnic!

  8. grace says:

    lemon-tinged pasta is definitely a new concept for me and i like the sound of it! i think your husband owes you a trip to the spa. 🙂

  9. Sook says:

    Oh what a simple and healthy way to enjoy flavorful pasta! This is a great recipe!

  10. RachelSmiles says:

    that looks amazing! you had me at "lemon-pepper fettuccine" 🙂

  11. teresa says:

    this is my husband's favorite dish too, but i would never think to add lemon, delicious!

  12. Chef Aimee says:

    Lemon in pasta is so delicious…what a great recipe, especially for a weeknight dish.

  13. Beth says:

    I made a lemon risotto recently. I think I would love this, really into lemons in savoury dishes

  14. Cookie baker Lynn says:

    Like your husband needs another reason to love you. I'm sure he adores you and this is just (metaphorically speaking) frosting on the cake.

  15. Jessica Voloudakis says:

    Lemon zest does wonders for a lot of dishes… this looks great!

  16. McMom says:

    I am going to try this very soon. Fettuccine is one of the only dishes my entire family will eat, and this sounds even better than the plain old alfredo.

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