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Lemon-Pepper Fettuccine Recipe

Lemon-Pepper Fettuccine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on September 10, 2012

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    YUM!! I made this for my husband last week and he loved it! The great thing about pasta dishes is you can easily sub any type (almost in using whatever you have in the pantry. I used whole wheat spaghetti instead of fettucini. After reading the reviews I also added about a teaspoon of flour to the sauce to help it thicken up a bit and I thought the texture was perfect.

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  • on October 06, 2011

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    My boyfriend and I made this for dinner. We don't eat pasta, so we substituted spaghetti squash for pasta. The sauce would not thicken at all. We added more cheese than the recipe called for and that made it a little more thick, but not as thick as I was expecting. We probably won't make this again.

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  • on July 07, 2011

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    This pasta is quick and easy! I love the lemon flavor that a mere 2 teaspoons of zest adds. Combine with chicken and you got yourself a meal and then some. I will be showing off my skills with this dish very soon. :

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  • on October 26, 2010

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    This pasta was very easy, quick and flavorful, just add more cheese! I have made it several times now.

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  • on July 26, 2010

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    Wow! This is delicious. The sauce comes together so quickly. Truly an easy to follow recipe. I used a 16 oz package of fettuccine so I added an extra 1/2 cup of cream and used lots more freshly grated percorino...the lemon zest is a delightful addition. I put a lid on my skillet and left on low until dinner was ready to serve. This is truly a no fuss pasta with wonderful texture and a mild flavor.

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  • on May 11, 2010

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    While we didnt really care for this meal AT ALL and I probably would have never thought of making it again - the kids liked it. Sometimes its hard finding meals that we all like on here (the kids would rather have mac&cheese every night but they did so maybe I'll cook it again. The only thing I didnt like about the recipe itself (& the cooking process is that the sauce did NOT thicken even after having it on low heat for half an hour. I ended up bumping it up to med until i saw a few bubbles and then turned it down to med-low. Even after that it was not so much "slightly thickening" but appearing to curdle. We think it was the cheese, but it still didnt look very appitizing. A lot of trouble for a meal only the kids ended up enjoying.

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  • on April 22, 2010

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    This recipe was very easy to make and was incredibly tasteful. I served it along with garlic bread and a spring salad mix from a package that I tossed with olives and blue cheese crumbles- couldn't be any easier or less elegant. Not only did my husband enjoy it but it was a crowd pleaser among my seven and thirteen year olds. However, pecorino cheese is not the easiest cheese to locate. It's a hard cheese and I did substitute it with gruyere, which is easier to find but a bit expensive.

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  • on March 16, 2010

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    We really liked the hint of lemon the zest gave the taste. Was very quick to throw together and tasted really goo didn't have the identified cheese so substituted mozzarella and it tasted good.

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  • on February 16, 2010

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    Made this the first time according to the recipe. The second time I made it I couldn't resist adding a little garlic paste and minced fresh rosemary and used angel hair pasta. Second time was even better for my palate!

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  • on February 14, 2010

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    This recipe was so tasty. It was delicious but not overpowering and left the most pleasant mild aftertaste. I love anything lemon pepper and paired this with lemon pepper chicken. What an incredible meal. My very picky fiance has requested this 3 times in the past 2 weeks. I never liked cream sauces on anything, preferring a lighter sauce but this, though a cream sauce, was not heavy and sticky. Absolutely loved it!!!

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