Lemon-Pepper Fettucine Alfredo

Follow this excellent gluten free recipe to make delicious Lemon-Pepper Fettucine Alfredo. Ready in 45 minutes.


1 lbdried store-bought pasta or fresh lemon-pepper fettucine
4 Tbspsbutter
1.5 cupsheavy cream
of freshly ground nutmeg
2 tspszest from lemon (about
1 cupfreshly ground Parmesan or Pecorino-Romano cheese
1 tspfreshly ground black pepper
salt, to taste

Wine recommendations

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.



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).
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.
Add the nutmeg, lemon zest, black pepper, and salt, to taste. Stir to combine and set aside.
When pasta is finished cooking, drain and add to the sauce in the skillet.
Add cheese and toss to coat pasta in sauce and cheese. Check seasonings and add more salt and pepper as needed.
Serve immediately.