Courtesy of

Fettuccine with Lemon Sauce

Contributed by: Chris WebAdmin. of


  • 4 tbs butter
  • 1 cup heavy cream
  • 2 tbs freshly squeezed lemon juice
  • 1 tsp grated lemon zest (the colored part not the white)
  • 1 tsp grated lime zest
  • 1 cup beef broth or bouillon
  • Fettuccine, linguini, or angel hair pasta to serve 4 to 6


In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half.

Add the lemon juice, lemon and lime zest and set aside.

Cook the pasta according to the package directions. When cooked and still al dente (firm to the tooth) drain it and add it to the pan containing the sauce.

Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed.

Serving Size: Serves 4 to 6.

Find this page online at: