Andrew Zimmern’s Creamy Lemon Pasta

The first time I tried lemon pasta was in a little restaurant that sat above the sea in Ischia, an island located in the norther end of the Gulf of Napoli, Italy. The taste of in-house, freshly made pasta alone was to die for, but I was surprised at how well the rich flavour of lemons added to the dish. If you like to be surprised by your pasta dishes, and are looking for a simple way to add a little extra flavour and creativity to your staple fettuccine (or spaghetti), this Chef Zimmern’s Creamy Lemon Pasta is a must-try!

Makes: 4 servings || Takes: 20 Minutes


4-quart water

2 tablespoon plus 3/4 tsp. kosher salt

3/4 cup extra-virgin olive oil

1 Tbsp Meyer lemon zest (you can use regular lemons, but for a really bold and flavourful dish, Meyer lemons are recommended!)

1 tsp honey

3 medium shallots, minced (about 1/2 cup)

1 cup heavy cream

1 pound uncooked fettuccine

2 Tbsp fresh Meyer lemon juice

3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)

1/2 teaspoon freshly ground black pepper, for garnish

1/3 cup Meyer lemon supremes, for garnish (optional)


Bring 4 quarts water to a rapid boil in a large pot, and season with 2 Tbsp kosher salt.

Heat oil and lemon zest in a large skillet over medium heat.

Add remaining 3/4 tsp salt, honey, and shallots, and cook until shallots are softened and oil is hot (about 5 minutes).

Whisk in cream and let simmer for 2 minutes.

Cook pasta in the boiling water until al dente (still firm to bite).

Reserve 1/2 cup cooking water; drain.

Add lemon juice to noodles and toss well to combine. (The pasta will absorb the juice).

Stir Parmigiano-Reggiano cheese and 1/4 cup reserved cooking water into skillet with cream sauce.

Add pasta, and toss until well-coated.

Add remaining 1/4 cup reserved cooking liquid if necessary.

Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.