1-Getting started with this lemon fettuccine alfredo recipe is as easy as boiling water, and we’ll walk you through each step to ensure success. First, bring a large pot of generously salted water to a boil and cook 1 pound of fettuccine until al dente, which takes about 10-12 minutes, as it will finish cooking in the sauce. While the pasta cooks, combine 1 ½ cups heavy cream, 8 tablespoons butter, and ¼ cup Meyer lemon juice in a large skillet over medium-high heat until the butter melts and small bubbles form.

2-Next, stir in 1 tablespoon minced fresh rosemary and reduce the heat to a simmer to let the flavors blend. Once the pasta is done, drain it without rinsing to keep the starch that helps thicken the sauce, then add the noodles to the cream mixture off the heat and toss them thoroughly for even coating. Add 1 cup freshly grated Parmesan cheese, 1 tablespoon Meyer lemon zest, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper, then toss again to mix everything well.

3-Finally, return the pan to low heat for 1-2 minutes to let the sauce thicken, creating that creamy garlic sauce everyone loves. Serve it right away, garnished with extra Parmesan and fresh lemon zest for a beautiful finish. If the sauce gets too thick, gradually add more heavy cream or reserved pasta water to adjust, ensuring your lemon fettuccine alfredo comes out just right every time.