Lemon-Pepper Fettucine Alfredo

Name: Lemon-Pepper Fettucine Alfredo
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pound dried store-bought pasta or fresh lemon-pepper fettucine; 4 tablespoons butter; 1 1/2 cups heavy cream; of freshly ground nutmeg; 1 zest from lemon (about 2 tsp); cup freshly ground Parmesan or Pecorino-Romano cheese; 1 teaspoon freshly ground black pepper; salt, to taste

“You can never have too many Mediterranean recipes, so give Lemon-Pepper Fettucine Alfredo a try. For $4.67 per serving, you get a main course that serves 4. One serving contains 797 calories, 23g of protein, and 55g of fat. 1 person were glad they tried this recipe. It is brought to you by Foodista. A mixture of pepper, butter, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, take a look at these similar recipes: Fettucine Alfredo, Fettucine Seafood Alfredo, and Jalapeno Popper Fettucine Alfredo.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lemon-pepper fettucine1 lb
Butter4 tbsp
Heavy cream1.5 cups
Nutmeg4 servings
Lemon zestabout 2 tsp2 tsp
Pecorino-romano cheese1 cup
Pepper1 tsp
Salt4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Bring a large pot of water to boil. When the water is boiling, add 1 T of salt along with the pasta to the pot. Stir well. Cook according to package directions or for about 6-7 minutes for fresh pasta (until al dente).
2
Put the butter and cream in a large skillet over medium-high heat. Bring to a boil, stirring frequently, until the cream has reduced almost by half.
3
Add the nutmeg, lemon zest, black pepper, and salt, to taste. Stir to combine and set aside.

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