This classic pasta dish is satisfying, comforting, and simple to make. It is always a dinner favorite!
Recipe from Two Peas & Their Pod
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons fresh lemon juice, optional
- Salt and pepper, to taste
- Garnish: chopped fresh parsley and additional Parmesan cheese, optional
Bring a large pot of water to a boil and add salt. Cook pasta until al dente according. package instructions, stirring occasionally. Drain, reserving 1/4 cup of the pasta water. Set aside.
Meanwhile, in a large skillet, heat the butter over medium heat until it melts, stirring occasionally. Whisk in the heavy cream and bring to a boil.
Cook until sauce thickens, about 5 minutes. Stir in Parmesan cheese until it melts. Remove from heat and stir in lemon juice, if using. Season with salt and pepper, to taste.
Toss the cooked pasta with the sauce, I like to use tongs to make sure all of the noodles are coated. Add a little pasta water if the sauce needs to be thinned out. Taste and season with additional salt and pepper, to taste, If necessary.
Transfer pasta to a large serving bowl or individual bowls and garnish with parsley and additional Parmesan cheese, if using. Serve immediately.
Calories: 625kcal, Carbohydrates: 58g, Protein: 17g, Fat: 36g, Saturated Fat: 22g, Cholesterol: 110mg, Sodium: 277mg, Potassium: 219mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1200IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 1mg