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We adore Nigella Lawson and her recipes always please our friends and families. Some of her recipes are so luxuriously rich that they are our best-kept guilty secrets but here is a really, really guilty secret: her lemony, creamy fettuccini. We have written the method ourselves and adjusted some of the ingredients a bit and you can do the same: add more or less of any of the ingredients. We promise, the end result will be as seductively romantic – even a little tart - as Nigella’s!

Fettuccini with Lemon


  • 2 jumbo egg yolks
  • the finely grated zest of 1 lemon
  • the juice of one big, juicy lemon
  • 250 ml cream
  • 250 ml grated Parmesan cheese
  • 250 g good-quality or homemade fettuccini pasta
  • salt to taste
  • 30 ml butter
  • pepper to taste
  • extra grated parmesan
  • lemon wedges

Chef's hint:

Lemon goes amazingly well with pasta, by the way… so prepare some really good quality (or homemade) spaghetti or fettuccini, douse it with lemon juice and rind, arrange it on a large serving platter. Then, pile lots of succulent grilled prawns on top so that their seafood juices drip into the lemony pasta. To die for!


Whisk together the egg yolks, lemon zest and juice, cream and the 250 ml grated Parmesan cheese and set aside.

Cook the pasta in salted water according to the manufacturers pack instructions until al dente. Ladle out and reserve a bit of the pasta cooking water and drain and discard the rest.

Return the pasta to the saucepan, add the butter, season to taste and add enough of the reserved cooking water to slightly moisten it.

When the pasta has become piping hot again, pour in the creamy-egg mixture and toss well until piping hot.

Remove from heat and serve at once with extra grated Parmesan cheese and lemon wedges.

A crisp green salad with an oil-free dressing will not be wasted as a side dish.

Serves 4 6