Lemon Fettuccine with Pecorino Romano

93% humidity. That’s what my phone says today and I can certainly feel it in the air and in my hair. I am blessed with the worst curls and frizziest head of hair whenever it gets hot and humid outside. Our AC hasn’t been installed yet so the thought of spending lots of time in the kitchen is not something I want to do.

No thank you!

So today I am making a quick lemon fettuccine with pecorino romano cheese which takes less than 20 minutes to make from start to finish, and tastes like a sunny day in Tuscany. Easy peasy and lemony!


There are less than 10 ingredients for this lemon fettuccine recipe and only a little chopping is required. I am using two lemons but I suggest starting with one and increasing the amount of lemon juice as you go.

Two lemons will give the pasta a very tart taste and some might find it overwhelming. Start with the juice and zest of one lemon, add some pecorino romano cheese and season well with salt and pepper.

Do a taste test and adjust accordingly.

The key here is to find the perfect balance between tart, umami and salty. Once you do you will get addicted to this lemon fettuccine!


The pretty pink bits of color are from a red onion. The sweetness of the onion tames the acidity level of the pasta and adds such a lovely pop of color!

Finish this lemon fettuccine with some fresh flat leaf parsley and voila – dinner is ready! I’m always amazed at how much better and flavorful a dish can become with just a sprinkle of herbs. Simply delicious! This lemon fettuccine recipe makes enough for 4-6 people.

Other quick and easy recipes that are filling and satisfying and don’t require more than 30 minutes in the kitchen: One pot quinoa enchilada, baked chicken parmesan miso rolls, shrimp ankake donburi, teriyaki veggie pork rolls.

lemon-juice-pan pasta-pot lemon-fettuccineOPTM lemon-fettuccine-3OPTM Print

Lemon Fettuccine with Pecorino Romano

This is a bright and summery lemon fettuccine with pecorino romano cheese. With less than 10 ingredients and very little prep required, this is a very easy pasta recipe!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 people 1x
  • Category: Noodles
  • Cuisine: Italian


  • 2 cloves garlic (minced)
  • 1 medium red onion (finely chopped)
  • 1 red Thai chili (finely chopped (optional))
  • juice and zest of 1 or 2 lemons (1 for mildly tart, 2 for very tart and lemony!)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted butter
  • 1/2 cup freshly grated pecorino romano cheese
  • 1 pound dry fettuccine noodles
  • 2 tablespoons flat leaf parsley (finely chopped)
  • salt and pepper to taste


  1. Bring a large pot of water with salt to boil.
  2. In a large pan over medium high heat, add extra virgin olive oil, garlic, Thai chili and onions. Cook for 3 minutes, until the onions are translucent.
  3. Add lemon zest and juice, cook for 1 minute and turn the heat off. Add butter and stir until completely melted. Season with salt and pepper and set aside.
  4. Cook fettuccine noodles, strain and add to the pan.
  5. Toss and coat evenly with the lemon sauce. Add pecorino romano and toss once more.
  6. Serve immediately topped with fresh parsley.

Keywords: recipe, pasta, main

Recipe Card powered byTasty Recipes

Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.