– 16 oz fettuccine (1/4 cup pasta cooking water reserved) – 1 TBSP butter – 2 cloves garlic finely chopped or crushed – 1 TBSP lemon zest – 1 cup heavy cream – 2 TBSP lemon juice – ¼ cup grated parmesan cheese – ¼ cup lightly packed chopped parsley
Get started by cooking the fettuccine according to package directions, make sure to reserve a ¼ cup of the cooking water before draining.
Next add the heavy cream, lemon juice and reserved pasta cooking water. Bring this mixture to a simmer and allow to thicken slightly.
Add in the cooked pasta, parmesan cheese and chopped parsley. Stir to combine and coat the pasta well, then divide between serving bowls.