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Creamy Lemon Caper Fettuccine
Lemon Caper Fettuccine
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 lb fettuccine or other long pasta
  • 5 tbsp salted butter
  • 2 garlic cloves, sliced thinly
  • ½ tsp crushed red pepper, optional
  • ½ tsp fresh thyme leaves
  • ¾ cup heavy cream
  • 1 tbsp lemon zest
  • 1 cup finely grated parmigiano reggiano cheese
  • ½ tbsp lemon juice
  • kosher salt
  • ¼ cup capers, drained and rinsed
For Toasted Garlic
  • 2-3 garlic cloves, thinly sliced
  • 2 tbsp olive oil
  1. Heat 4 quarts of water in a large pot, and salt the water until briny. Bring to a boil. Once boiling, add the fettuccine and cook until al dente, about 10 minutes.
  2. While there are 6 minutes left on the pasta timer, add the butter to a large deep skillet or pot over medium heat. Once the butter is melted, add the garlic, cooking gently for about 2 minutes. Add the red pepper flakes if using. Turn down the heat to low and add the thyme, heavy cream, and lemon zest. Cook for 30 seconds until warmed and add the cheese, stirring. Once the cheese is melted, add the capers and taste to see if it needs salt. Add a pinch at a time until it's just right.
  3. Once the pasta is al dente, reserve 1 cup of pasta water. Then drain the pasta into a colander and put immediately into the sauce pan, tossing with tongs to coat evenly. Add the lemon juice and continue to toss. Remove from heat. Taste to see if it needs salt.
  4. Serve while hot with extra grated parmigiano reggiano and toasted garlic if you desire.
For Toasted Garlic
  1. In a skillet, add the olive oil over medium heat. Once hot, add the garlic cloves and cook, until they brown slightly and crisp. Remove the garlic from the oil and add to the pasta.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/09/19/creamy-lemon-caper-fettuccine/