Why You Will Love This Recipe
If you’re looking for a dinner that’s quick, vibrant, and bursting with flavor, this Fettuccine with Lemon Butter Sauce is it! The zesty lemon and rich butter pair perfectly to create a bright, creamy sauce that clings to every noodle. Even better, it comes together in under 30 minutes and uses simple ingredients you might already have in your kitchen. It’s the kind of meal that feels fancy but is totally approachable for weeknights or casual gatherings.
Ingredients:
- 12 oz (340g) fettuccine pasta
- 1/2 cup (1 stick) unsalted butter
- 2 large lemons (zest and juice)
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- Optional: red pepper flakes for spice
Ingredient Prep Guide
Lemons: Zest them first before juicing — it’s much easier to zest a whole lemon! Use a fine grater or zester and avoid the bitter white pith. Aim for 2 tablespoons of zest and 1/4 cup of juice.
Garlic: Mince it finely so it melts into the sauce without overwhelming bites. Pressed garlic can work, but minced gives better texture.
Parmesan: Grate it fresh for the best meltability. Pre-grated cheese often contains additives that make sauces grainy.
Butter: Use unsalted to control the salt level. If you only have salted butter, reduce added salt by half.
Equipment & Tools
- Large pot for boiling pasta
- Colander
- Large skillet or Dutch oven
- Zester or fine grater
- Juicer (or fork for hand-squeezing lemons)
- Tongs or pasta fork
- Measuring cups and spoons
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, skillet, zester, grater
Step-by-Step Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a rolling boil (use 1 tbsp salt for 6–8 cups water). Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. This starchy liquid is gold for thickening the sauce later!
Step 2: Make the lemon butter sauce. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the lemon zest and juice, salt, pepper, and a pinch of red pepper flakes (if using). Let the sauce simmer gently for 2 minutes to blend flavors.
Step 3: Combine everything. Add the drained pasta to the skillet and toss with tongs to coat the noodles. Sprinkle in Parmesan a little at a time, tossing constantly. If the sauce looks too thick, add reserved pasta water 1–2 tablespoons at a time until it coats the pasta smoothly. Taste and adjust salt or lemon as needed.
Step 4: Finish and serve. Remove from heat and stir in most of the parsley. Serve immediately with extra Parmesan and parsley on top.
Serving Suggestions
Pair this dish with a simple arugula salad dressed in olive oil and lemon for a fresh contrast. For protein, grilled chicken or shrimp work beautifully. If you’re serving it at a dinner party, add a loaf of crusty bread to soak up any extra sauce and a chilled glass of Pinot Grigio. Garnish with lemon slices on the plate for a bright, restaurant-worthy presentation!
Pro Tips
Keep the sauce creamy: The key to a smooth lemon butter sauce is low heat. Butter can separate if cooked at too high a temperature, so keep the stove at medium-low. If the sauce does split, remove the pan from heat and whisk in a splash of cold butter or pasta water to bring it back together.
Balance the lemon: Taste your lemons before zesting! If they’re extra tart, reduce the juice slightly or add a teaspoon of honey to mellow the sharpness. For stronger lemon flavor, add an extra teaspoon of zest.
Boost umami: Stir in 1 tablespoon of capers or a handful of chopped sun-dried tomatoes for a savory twist. Fresh basil can also replace parsley for a sweeter herbal note.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to a skillet and warm over low heat, stirring constantly. Microwaving can cause the sauce to separate, so stovetop reheating is best. The pasta will soak up some sauce over time, so you might need to add a little extra butter or lemon juice when serving leftovers.
Troubleshooting
Sauce too thin? Let it simmer for another minute or two to reduce, or toss in another tablespoon of grated Parmesan.
Sauce too thick or clumpy? Stir in reserved pasta water 1 tablespoon at a time until it loosens. High heat can cause cheese to clump — always add Parmesan off the heat.
Pasta tastes bland? Brighten it up with an extra squeeze of lemon juice or a pinch of salt. Acid and salt balance each other in this recipe!
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for its bright, zesty flavor. Bottled juice often has preservatives that taste metallic, but in a pinch, use 1/4 cup bottled juice and add an extra teaspoon of zest to compensate.
Is there a dairy-free substitute for butter?
Yes! Vegan butter works well here, and you can swap Parmesan for nutritional yeast (start with 3 tablespoons and adjust to taste).
Can I make this ahead of time?
This dish is best served fresh, but you can prep the lemon zest, juice, and grated cheese up to a day in advance. Cook the pasta and assemble the sauce just before serving.
Fettuccine with Lemon Butter Sauce
Ingredients
- 12 oz 340g fettuccine pasta
- 1/2 cup 1 stick unsalted butter
- 2 large lemons zest and juice
- 3 garlic cloves minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper
- Optional: red pepper flakes for spice
Instructions
- Cook the pasta. Bring a large pot of salted water to a rolling boil (use 1 tbsp salt for 6–8 cups water). Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Make the lemon butter sauce. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the lemon zest and juice, salt, pepper, and a pinch of red pepper flakes (if using). Let the sauce simmer gently for 2 minutes to blend flavors.
- Combine everything. Add the drained pasta to the skillet and toss with tongs to coat the noodles. Sprinkle in Parmesan a little at a time, tossing constantly. If the sauce looks too thick, add reserved pasta water 1–2 tablespoons at a time until it coats the pasta smoothly. Taste and adjust salt or lemon as needed.
- Finish and serve. Remove from heat and stir in most of the parsley. Serve immediately with extra Parmesan and parsley on top.