Fettuccine Alfredo

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.1 528
I have to agree about the lemon.  I just wish I would have read the reviews before I made the dish for my kids because they came home from school starving only to complain how awful it was.  So I immediately grilled a flat iron steak and served it on top of the pasta and that helped a lot. item not reviewed by moderator and published
Absolutely the worst thing I have ever eaten. The overwhelming taste of lemon completely ruined my meal. What a disaster; was making a special dinner for my wife, spent a fortune on the finest ingredients and we could not eat a bite. Giada, please pack your knives and go. item not reviewed by moderator and published
Oh my this was nasty. Tasted like lemon pledge or something equally non-edible. Sorry Giada, love your show, though. item not reviewed by moderator and published
Fettuccine Alfredo is a specialty of mine, and I looked at this recipe to compare. Glancing at the ingredient list, I saw lemon juice and lemon zest and I thought, "That's not standard." Then I took a closer look and I saw it call for half a cup of lemon juice! That's what? Three lemons? Insane! Just to be clear, fettuccine Alfredo has no lemon. If you want lemon, sprinkle half of one on grilled chicken breasts or shrimp, which is going to taste pretty good, but don't put any in the Alfredo sauce. item not reviewed by moderator and published
way too much lemon, you do not need lemon in here item not reviewed by moderator and published
Tasted like lemon pound cake mixed with pasta. item not reviewed by moderator and published
Great recipe without the lemon. If you want to lighten it up, add some mixed greens on the side with the lemon vinaigrette from: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe.html item not reviewed by moderator and published
way too much lemon juice!!!! item not reviewed by moderator and published
Lemon doesn't belong here. While I loved it, my hubby HATED it. Now he thinks that ALL of Giada's recipes have too much lemon. item not reviewed by moderator and published
Excellent and easy (provided you can follow directions and use the proper ingredients). Anyone that says this sauce was too thin was NOT using heavy cream, real butter, and real parm. This is NOT a recipe for a can of pre-grated kraft parm nor bottled lemon juice. Watch the video above, follow exactly, and you can't go wrong. And the nice thing is that this recipe os a perfect canvas for almost any meat of vege that you would like to toss in (pre cooked) at the last minute. item not reviewed by moderator and published
You don't know how to cook then... item not reviewed by moderator and published
Point of clarification: Here in Florida, I get a half cup of lemon juice from ONE really juicy, fresh lemon and it is mild tasting, not too tart. So maybe it just depends on what type of lemon you're using, and whether it's "just picked" stored at room temperature, or has been in your refrigerator for a month. Just a thought . . . PS - I agree that lemon juice is not an ingredient typically associated with fettuccine Alfredo, and using the bottled stuff would be really, REALLY nasty. item not reviewed by moderator and published
any ideas on what to do to counteract the lemon taste? more butter? item not reviewed by moderator and published
We found it to be way too lemon-y the first time we made it, now we just add maybe a teaspoon of lemon juice and no zest and it's perfect! item not reviewed by moderator and published
You should completely omit the lemon. It's non-standard. item not reviewed by moderator and published
I know right. lol item not reviewed by moderator and published

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Easy Comfort Food Recipes