Ingredients

• 1 8 oz package of Fettuccini noodles
• 1/2 cup (1 stick) of butter, unsalted
• 1 cup of heavy cream
• 1 cup of Parmesan cheese, shredded
• 1 tablespoon of lemon zest
• 2 tablespoons of lemon, juice
• 2 tablespoons of basil, fresh, chopped
• salt and pepper, to taste
• basil, leaves for garnish

Instructions

1. Cook the pasta Cook the fettuccini pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2. Create the sauce In a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring it to a simmer. Reduce the heat to low.

3. Gradually whisk in the grated Parmesan cheese, stirring continuously to ensure it melts smoothly and forms a creamy sauce.

4. Add the lemon zest and fresh lemon juice to the Alfredo sauce. Stir well to incorporate the citrus flavors.

5. Stir in the chopped fresh basil and continue to cook for an additional 2-3 minutes until the sauce is well combined and heated through.

6. Season the sauce with salt and pepper to taste. Remember that Parmesan is salty, so be cautious with the salt.

7. Combine Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly with the lemon basil Alfredo sauce.

8. Once the pasta is well coated and heated through, remove the skillet from the heat.

9. Garnish and serve Serve the Lemon Basil Fettuccini Alfredo in individual plates or bowls. Garnish with additional basil leaves and grated Parmesan if desired.