This lemony fettuccine alfredo from renowned Southern cookbook author Nathalie Dupree is a slight twist on the classic made with fresh pasta, white wine, cream, and Parmesan. Fast and easy enough to make on a weeknight yet impressive enough for company.
When you discover how easy it is to make fettuccine alfredo from scratch, you’ll forever swear off that gloppy white sauce from a jar. This luxuriously creamy and lemony version, made with items you may already have on hand including white wine, lemon, and Parmesan, is impressive enough for company yet completely doable on a weeknight. The citrus perfectly detracts from and complements the richness of the creamy sauce.–Angie Zoobkoff
Lemony Fettuccine Alfredo FAQs
Why is my alfredo sauce lumpy and how do I fix it?
Notice how we told you to reserve some pasta water in the instructions below? There’s a reason for that—the warm, ultra-starchy water loosens up sauces without diluting it too much and also helps it adhere to the noodles. If you’re finding that your sauce is gritty or lumpy, you need to just keep stirring. A whisk works well here, adding a bit of warm pasta water at a time and whisking the heck out of that sauce.
What type of white wine should I use for the alfredo sauce?
Use a dry white wine here, like a pinot grigio or sauvignon blanc.
Can I substitute half and half for the heavy cream?
We don’t recommend it, as half and half will curdle when mixed with the lemon juice.
This lemony fettuccine alfredo is a slight twist on the classic made with fresh pasta, creamy white wine alfredo sauce, and Parmesan. Fast and easy enough to make on a weeknight yet impressive enough for company.
Bring a large pot of generously salted water to boil. Cook the pasta until al dente.
Meanwhile, using a knife, vegetable peeler, or grater, remove the zest from the lemon, avoiding any underlying white pith. If you used a knife or peeler, slice the peel into very thin strips. Juice the lemon, strain, and reserve.
In a large nonreactive saucepan over high heat, combine the lemon zest with the wine and bring to a boil. Reduce the heat to medium-high and simmer until reduced to 1/4 cup, 10 to 15 minutes.
Remove the pan from the heat, pour in about 1/4 cup of the cream, and stir. Then pour in the remaining cream and stir to combine.
Return to high heat and bring to a boil. Reduce the heat and gently simmer until thickened and reduced slightly, 3 to 5 minutes. Remove from the heat.
When the pasta is cooked to the desired doneness, reserve 3/4 cup of pasta water and then drain the pasta.
Return the pot to stove. Pour in the cream sauce, butter, and lemon juice, stir, and then add the drained pasta and a few tablespoons of cooking water. Immediately toss and add the cheese in 3 or 4 additions, tossing each to meld with sauce. Add more cooking water, if necessary, to make a smooth sauce that evenly coats the pasta.
Ladle the pasta onto plates and, if desired, drizzle each portion with olive oil. Season to taste with salt and pepper.
Serving: 1portionCalories: 737kcal (37%)Carbohydrates: 70g (23%)Protein: 22g (44%)Fat: 34g (52%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 178mg (59%)Sodium: 485mg (21%)Potassium: 378mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1191IU (24%)Vitamin C: 8mg (10%)Calcium: 282mg (28%)Iron: 4mg (22%)
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Originally published December 11, 2019
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