Lemon Fettuccine with Pecorino Romano

5 from 3 reviews

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!


  • 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

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