madonna del piatto

Italian family cooking

fettuccine al limone

16 Comments

ingredients for a lemon butter sauce

simple ingredients

FETTUCCINE IN A LEMON BUTTER SAUCE. There are days when having a good dinner it’s easy. Being a diligent cook, you will have  some homemade fettuccine stashed in the freezer. OK, store bought ones is fine but of the fresh type, please! Now open the fridge and look for the following:

Recipe

  • 1 tablespoon butter
  • 1 teaspoon heavy cream
  • 1 inch-long strip lemon zest
  • 2 teaspoon lemon juice
  • 1/2 tablespoon grated Parmesan cheese

Heat the butter, zest and juice in a little pan over low heat until the butter is melted. Add cream but do not cook it.

slowly melt the butter

slowly melt the butter

Cook the pasta in salted boiling water according to package instructions. Fresh fettuccine should cook no more than 1 min, 2 min if frozen.

Strain away the water using a colander and return the noodles quickly to the hot pan on medium heat. Add the sauce and briefly stir.

Add the Parmesan and a couple of tablespoon of pasta water and stir some more until the liquid is absorbed.  Serve  immediately, it must be eaten very hot.

so easy, so good

so easy, so good

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

16 thoughts on “fettuccine al limone

  1. greetings from across the pond — this looks wonderful and fresh and springy. I would love to do it with a contorno of asparagus…. :)

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  2. Abbiamo avuto tutti le stesse idee! Anche io aprendo il frigo triste ho dovuto ripiegare sui tagliolini alla crema di limone: tanto buoni, tanto semplici!
    Quando si torna a pranzo!? :o)

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    • Ciao Glo, non ci si crede ma questa e’ una ricetta che tutti mi chiedono e che pochi hanno assaggiato fuori d’Italia. E anche parecchi Italiani sai? A pranzo potete venire quando volete, porte aperte qui!

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  3. Letizia, once again I am drooling! Anything with lemon is fantastic, and this looks doubly so.

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  4. The beauty of it Sandra is how easy it is. You can make it any time!

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  5. Letizia, I’ve just signed up to Twitter!!!! Now, what do I do??? :)

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  6. Oh my this looks heavenly…I can’t believe I can taste the flavors just looking at the recipe and the lemon peel…awesome. You should have your own tv show do you? I see the resort you have..do you cook there?

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    • Hi Claudia, thank you so much! we do have a small B& B where we do cooking classes. Everything is small and slow. We like to share time with or guests and tell them all we know about Italian food, family life and culture. We have left the city life for this and we are very happy!

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  7. Hi Letizia!
    We returned home from our trip last night and the memory of our class is lingering! I had to get the recipe for the lemon sauce so I could make it for our daughters tonight for dinner. Thank you for sharing your love of Italy, food and life with us–we all enjoyed our class with you and I can’t wait to recreate (as best I can) your delicious recipes. Grazie Letizia!! We will make our ravioli’s with Wes and Linda and Jimmy and Tina as soon as everyone gets back and recovers from their jet lag :)

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    • Hi Linda, it’s been really wonderful to see you all again! And to meet Jimmy and Tina. Thank you for sharing a day here with us! I am looking forward to hearing about the ravioli, please send me pictures. All the best
      Letizia

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  8. Ciao Letizia!
    We arrived home last night and I am already dreaming of the pasta I will make my family tonight (this lemon was wonderful!) Thank you for sharing your love for fresh, delicious food and your love for Italy with all of us. Your class was wonderful–very inspiring!! I can’t wait to get to work! CB
    p.s. what kind of pasta maker did we use–the Marcato 150 or 180? Grazie Letizia!!

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    • Hi Linda again, I use an Imperia pasta maker but I now that the Marcato is very similar. I think my model of Imperia is similar to the Marcato 150. The Marcato 180 is probably bigger. I find a smaller one handy and I can produce big amounts of pasta with it.

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  9. Pingback: gluten free ravioli « madonna del piatto

  10. Pingback: pasta therapy: maltagliati | madonna del piatto

  11. We are making this sauce and stirring in chipped smoked salmon for the second time it is a the perfect light sauce!

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