Ingredients
- 16 ounces fettuccine pasta
- ½ cup (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cups freshly grated parmesan cheese
- 2-3 cloves garlic, grated or minced fine
- 1 lemon, juiced and zested
Instructions
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Cook the pasta according to package directions while you make the alfredo sauce. Do not strain the pasta once it’s done cooking; keep it in the pot with the pasta water until your sauce is ready.
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In a large saute pan, melt the unsalted butter. Whisk in the heavy cream, then bring to a simmer over medium heat. Once it starts simmering, reduce the heat to low.
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Add in the parmesan, whisking constantly. Once the cheese has completely melted, add in your desired amount of garlic, lemon juice and zest. Start small, then adjust the amounts as needed to fit your preferences.
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Using tongs or a pasta fork, bring the pasta directly from the pot into your saucepan. You want some of the pasta water to make it into the saucepan, so don’t let it drip off! This will help the pasta and sauce emulsify and combine into a luscious, creamy sauce.
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Serve immediately. Store any leftovers in an airtight container for 3-4 days.
