Fettuccine Alfredo w/ Lemon

Creamy, rich and absolutely delicious!  I love REAL Fettuccine Alfredo!

When you make it with REAL ingredients – pasture butter, cream and parmesan from grass-fed cows, you’ll get a healthy dose of GOOD fats (yes, I said GOOD FATS!), omega-3 fatty acids and CLA (conjugated linoleic acid).  You will also get a good dose of vitamin A, D, E and K. 

Enjoy every single bite!  And please don’t skimp on the Alfredo sauce! 

Fettuccine Alfredo

Fresh lemon juice and lemon zest cuts the richness of the dish and adds a really lovely flavor. 

Equipment: Large Saucepan, Wooden Spoon, Large Stock Pot, Colander, Microplane/Rasp Zester, Cheese Grater

·      1 ¼ cups raw cream or organic cream/whipping cream* (See Resources)

·      Zest of 2 lemons

·      3 tablespoons fresh lemon juice, from about 2 small Meyer lemons

·      ½ cup + 1 tablespoon pasture butter (See Resources)

·      1 ½ cups grated raw Parmigiano Reggiano cheese from grass-fed cows

·      ½ teaspoon Celtic sea salt, plus more for pasta water (See Resources)

·      12 ounces fettuccine brown rice pasta – or spaghetti, penne, etc.

·      Filtered water to fill a large stockpot

To Cook the Pasta

1.    Fill a large stockpot with filtered water, filled ¾ of the way.  Optional: Add sea salt to the water, it helps season the pasta.  Bring water to a boil. 

2.   Add brown rice pasta to boiling water, cook according to package directions.  [Note: If using brown rice pasta, it will take about 10-15 minutes to cook.  If using fresh, homemade, sprouted pasta, it will only take about 3-4 minutes to cook.]  During cook time, make the Alfredo sauce. 

3.   Strain cooked pasta through colander.  Place cooked pasta back into stockpot, add 1 tablespoon pasture butter, stir to coat. 

To Make the Sauce

1.    In a large saucepan, add cream, lemon zest and lemon juice, stir to combine.  Add pasture butter and cook over medium heat, stirring until the butter melts completely, about 2-3 minutes.

2.   Reduce heat to medium-low.  Add grated cheese and sea salt to cream mixture, stirring until cheese is melted and sauce begins to thicken slightly, about 5-7 minutes. 

3.   Add butter-coated cooked pasta to the Alfredo sauce.  Toss gently until coated.  Check for seasonings, add more sea salt if desired. 

4.   Serve immediately!  Optional: Serve with extra grated Parmigiano Reggiano.  

Yield: Makes about 4-6 servings.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, look for a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ A Little Bit of Spain in Iowa, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.