Creamy Lemon Garlic Fettuccine

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. 2

   While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

3. 3

   Add the lemon zest and juice to the skillet, stirring to combine with the garlic and butter.

4. 4

   Pour in the whole milk and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.

5. 5

   Add the grated parmesan cheese and stir until melted and the sauce is smooth. Season with salt and black pepper to taste.

6. 6

   Add the drained fettuccine to the skillet and toss to coat in the creamy lemon garlic sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

7. 7

   Serve immediately, garnished with extra parmesan and a sprinkle of black pepper if desired.