Fettuccine with Lemon

Fettuccine al Limone

This is one of those dishes you have to taste to believe. When my mother first wrote this recipe for her third book I doubt she imagined how many people would become fans of this dish. The recipe which follows is similar to the original with minor adjustments. Don’t be concerned about the cream curdling because of the lemon juice. It will not happen as long as you use heavy cream.

Total Time from Start to Finish: 20 minutes


  • Fettuccine made with 3 eggs and 2 ¼ cups flour
  • 3 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the butter, lemon juice and grated peel in a 12-inch skillet and place over medium high heat. When the butter has melted completely, add the cream. Season generously with salt and pepper and cook until the cream has reduced by a third. Remove from the heat and set aside.
  3. Add 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well and transfer to the pan with the sauce. Turn the heat to medium and toss with the grated Parmigiano-Reggiano. Remove from the heat and serve at once.