Real homemade fettuccine alfredo is definitely one of my favorite Italian dishes. There is something homey and comforting about that delicious white sauce that gets me every time.
I came across a recipe the other day that called for meyer lemons in an alfredo dish. I had never really thought about putting the two together, but come on! Sheer genius if you ask me! I could eat lemon in just about anything and how fitting to mix it with a rich pasta dish to cut into that heavy flavor. Below is the recipe I put together.
Meyer Lemons are the queen bee of the lemon family. They have a slightly milder and sweeter taste when compared to a traditional lemon and are in general, so good! I always get so excited when I find them at the grocery store this time of year. I try to incorporate them into as many dishes as I can to get my fix.
If you are looking for a yummy pasta dish you HAVE to try this. It’s flavor is so simple, but so delicious at the same time. The lemon gives it a great spring flavor for this time of year.
Meyer Lemon & Thyme Fettuccine Alfredo
2 tbsp butter
1 clove garlic, minced
2 c. heavy cream
¾ c. Parmesan cheese, grated
10-12oz. fettuccine noodles
1-2 meyer lemons, zested
1 sprig of fresh thyme
Pinch of fresh grated nutmeg
Sea Salt & Cracked black pepper, to taste
Cook pasta according to package directions. While you are getting your fettuccine cooked up, start preparing your alfredo sauce. Melt butter in a heavy skillet over medium-low heat and add the garlic. Cook for about 3 minutes and carefully pour your cream into your garlic butter. Gently stir for about 10-15 minutes. Add the lemon zest, nutmeg, thyme, salt and pepper, and Parmesan cheese. Mix until the cheese is melted and then carefully fold in your al dente fettuccine noodles that have been cooked and drained. Your alfredo will be ready when the sauce thickens and adheres well to your noodles. Check to see if it needs more salt and pepper before it is plated up. Serve it with a thyme sprig and lemon zest on top.
This alfredo sauce is creamy and full of flavor. It is so simple yet bursting with flavor. It would be great served next to a fresh spring salad. This dish can definitely hold its own, but feel free to throw in any vegetables if you’d like to add a little more color or texture.
I was so pleased with how my creation turned out and I can’t wait to make it for company this coming week!
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