Dinner for 6

Lemon Fettuccine Alfredo

Name: Lemon Fettuccine Alfredo
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb fettuccine; 1 1/2 cups heavy cream; 8 tbsp butter; 1 tbsp fresh rosemary leaves; 1/4 cup meyer lemon juice; 1 tbsp zest of meyer lemon; 1 cup freshly grated parmesan cheese; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper

$5.47for 430 minServes 6

Fettuccine is tossed with a buttery cream sauce flavored with lemon, rosemary, parmesan, salt, and pepper.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta$0.10/oz typical	16 oz	$1.60Typical price
	Heavy cream$0.22/oz typical	12 oz	$2.74Typical price
	Butter$0.40/oz typical	4 oz	$1.60Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.12Typical price
	Juice, soda and mixers$0.04/oz typical	2 oz	$0.08Typical price
	Lemons and limes$0.60 each typical	0.25	$0.10Typical price
	Parmesan$0.55/oz typical	3.5 oz	$1.93Typical price
Total for the servings shown		$8.20

Pantry staples you likely have

Salt and pepper

Not included in the cost.

Swaps

Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Swap Pasta for Egg noodlesabout $0.04/oz more at typical prices

30 minstart to table
Easydifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$1.37 per serving$5.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb fettuccine
1 1/2 cups heavy cream
8 tbsp butter
1 tbsp fresh rosemary leaves
1/4 cup meyer lemon juice
1 tbsp zest of meyer lemon
1 cup freshly grated parmesan cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Steps

Boil salted water in a large pot, cook the fettuccine until al dente, and reserve 1 cup of cooking water before draining.
Melt butter in a 12-inch skillet over medium heat, then cook the rosemary for 1 minute.
Add heavy cream and simmer for 5 minutes, stirring occasionally.
Stir in lemon juice, lemon zest, parmesan, salt, and pepper until smooth.
Add the drained fettuccine and toss for 2 minutes, adding cooking water as needed to loosen the sauce.