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On the Amalfi coast, chunks of sweet-tart lemons melt into a silky pasta sauce

Lemon-Garlic Fettuccine

40 minutes

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Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons available in U.S. supermarkets, we temper their tartness and acidity with a little sugar. Briefly cooking the lemon segments softens both their tang and texture so the pieces break down and disappear into the noodles. In place of freshly made lemon pasta, we opt for store-bought fresh fettuccini but boil it in water infused with strips of lemon zest; we later use some of the pasta water to build the sauce, and we chop the softened zest strips for tossing into the tangle of noodles.

4

Servings

Tip

Don’t forget to remove the seeds from the lemon segments, as they have an unpleasant texture and flavor. Also, don’t use more than 2 quarts water to boil the pasta. The goal is to create starchy, well-seasoned pasta water with which to make the sauce.

40 minutes

Reviews
Pamela B.
July 5, 2022
THE Best summer pasta
Made this with homemade fettuccini and it was absolutely delightful... light but very flavorful. Served it with grilled blackened chicken and light salad.
Michael C.
May 22, 2022
Delicious and simple
We’ve made this recipe several times and love it. We add grilled shrimp. If the lemons are very large you might want to cut back on the quantity… I made this once with very large lemons and it was too lemony.
Diana F.

Fabulous, we had this with salmon and micro greens. It was delicious. The lemon flavor does not disappoint.

Don F.

The article mentions that Amalfi lemons are sweeter than American lemons. Would Meyer lemons be an acceptable substitute for standard American lemons plus sugar?

Lynn C.

Hi Don -

Yes, I think Meyer lemons would be an acceptable substitute. However, because they have such a short season of availability (Dec-Feb) we decided against calling for them in this recipe. By using regular lemons, the pasta can be made year round. Which we really wanted to be able to do since we think this is a great, light dish for summer. If you can get them, though, definitely give them a try!

Best,
The Milk Street Team

Grace D.

I used Meyer lemons to make this the other day and one drawback is that Meyer lemons are VERY delicate. It was hard to get the segments separated from the membranes, and ultimately it ended up being a little bitter because of it, otherwise, I can't wait to try this recipe again.

Grace D.

I used Meyer lemons to make this the other day and one drawback is that Meyer lemons are VERY delicate. It was hard to get the segments separated from the membranes, and ultimately it ended up being a little bitter because of it, otherwise, I can't wait to try this recipe again.

Mary Ann M.

Is there any reason I can't use dried egg fettuccine in this recipe? I'm very picky about my pasta, and there are several imported brands I buy online from Ditalia in Chicago that are superb. I make my own fresh pasta fairly often, but that takes some time, and part of the attraction of this recipe is that it's quick. The fresh pasta available in my supermarket is terrible.

April D.

Mary Ann - you can definitely use dried egg fettuccine, cooked to al dente with strips of lemon zest in the water, and have great success with this recipe. A high-quality dried noodle from a brand you know and love is a good option instead of a mediocre dried pasta. Go for it!

Best,
The Milk Street Team

Nicholas W.

My wife loves the flavor of lemons, so this is definitely on my to-try list. I'm a big fan of making my own pasta, and would love to try making my own lemon fettuccine. I'm thinking perhaps a couple of tablespoons of fresh lemon zest incorporated into a lb of pasta dough? Anything else you would suggest?

April D.

Nicholas - a little bit of lemon zest worked into homemade pasta will be a great addition to this dish. Just be sure not to go overboard: for a pound of pasta, I would start with the zest of one medium lemon, and be sure that you aren't getting into the bitter pith when zesting it. A bit of parsley could also be a nice addition to the dough, to add another dimension to the fresh parsley that you'll add at the end; either 2 teaspoons dried parsley, or up to 1/4 cup finely chopped fresh parsley, would both be great.

Best,
The Milk Street Team

Nicholas W.

Sounds great, I’ll give it a shot, thx!

Nicholas W.

Sounds great, I’ll give it a shot, thx!

Dennis Alden D.

I would like to suggest that you add one word in your recipe at the end when you say "Taste and season with salt and black pepper." Add the word "sugar" too. I think there is just too much variability in lemon sizes and tartness to know that it will come out the same for everyone. Wow, this was tart! Also, it was a lot of work getting lemon segments and seeds separated from the membranes. Not sure the payback was commensurate with the effort. I've been loving all your recipes as written, and perhaps got a little complacent with this one.

Michael Y.

Agree with the last commenter. I think the pasta cooked in the lemon water is delicious. The sauce was too tart/bitter and I think needed less lemon juice and zest. Separating the lemon segments was very involved. I recommend some gloves when doing this.

Jennifer B.

I love pasta and I love lemon, but did not love this combination.

Scott P.

I enjoyed this dish even though I know quite a few people won't because of how pronounced the lemon taste is. The kick from the lemon and the kick from the crushed red pepper make this a wow dish.


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