Lemon Alfredo Sauce Recipe by 30Seconds Food

INTRO

16 oz linguine or fettuccine pasta (cooked)

▢1 stick unsalted butter

▢2 cups heavy cream (no substitution)

▢2 whole medium lemons (zest and juice, divided)

▢½ cup fresh lemon juice (2 medium lemons)

▢3 cups finely shredded Parmesan cheese (divided)

▢1 tablespoon fresh or dried parsley flakes

▢1 teaspoon salt (to taste)

▢1 teaspoon ground pepper

Boil the pasta following the directions on the box. While the pasta is cooking use a lemon zester to zest the lemons into long thin pieces.

Rinse the cooked pasta under cold running water and drain well in a colander.

Finely shred the fresh Parmesan cheese using a cheese grater. 2 ½ cups will be used to make the lemon alfredo sauce. ½ cup will be used as a garnish.

Measure the heavy cream into a spouted glass measuring cup. Prevents splashes while pouring into the skillet.

How to make Lemon Alfredo

Melt the stick of butter in a large skillet over medium-high heat and add the heavy cream. Immediately use a whisk to combine until all the melted butter is mixed into the cream.

Add the salt and pepper and mix it in. Slowly pour the lemon juice into the skillet whisking it quickly into the cream to prevent curdling.

Add the 2 ½ cups of shredded Parmesan cheese and whisk until it melts into the cream and butter.

Add about 1 tablespoon of the lemon zest (save the rest for garnish) and the parsley to the skillet and mix in. Add the cooked pasta to the pan and toss.

Remove the pan from the heat and serve the pasta covered with the thick and rich lemon alfredo sauce.

Top each serving with a pinch of the remaining lemon zest, a pinch of fresh minced parsley, and a sprinkle of shredded Parmesan cheese.

Makes 6 servings.