A Word From The Cook

“This lemon sauce recipe gives pasta a bright and tangy twist. Lemon, capers, and cream make it extra special. Serve it with 18th Ave. Pasta Company’s Lemon Oregano Fettuccini!”


Prep Time:

20 Minutes


4 -6 People


  • 1/3 Cup Butter
  • 3/4 - 1 Cup heavy cream
  • 3 Tablespoons capers + 1 tablespoon for garnish
  • 1/2 cup Parmigiano-Reggiano
  • Juice and Zest of one lemon
  • 1 Pound Fettucini Pasta (Make your own fresh pasta with our recipe, or try 18th Ave. Pasta Company's Lemon Oregano Pasta for an extra burst of lemon flavor!)
  • White pepper (or red pepper flakes) to taste.
  1. Step 1 – Boil Pasta
    1. Boil pasta according to package instructions.
    2. For al dente pasta, cook 1-2 minutes less than package directions.
    3. Drain pasta water and return pasta to warm pan.
    4. Toss gently with a drizzle of oil to keep pasta from sticking.
    5. Set aside and start Step 2 immediately so pasta doesn’t get cold.
  2. Step 2 – Prepare Lemon Caper Sauce
    1. Melt butter over medium heat in large sauté pan.
    2. Squeeze juice of lemon into sizzling butter.
    3. Slowly add cream to the middle of the pan, while stirring with a wooden spoon.  Cream will bubble and sizzle.
    4. Add cheese and continue to stir constantly.  If sauce gets to thick, add a bit more cream.  The trick is to keep stirring, never letting the sauce cool or thicken too much so it becomes cheesy and gloppy. It should be smooth.
    5. Turn heat off and stir in capers.
  3. Step 3 – Toss Pasta Gently in Sauce and Serve!
    1. Add pasta to Lemon Caper Sauce and toss gently in warm pan  to coat.
    2. Serve with lemon zest and top with a few more capers.
    3. (Don’t add salt until you taste it. Butter, capers, and cheese will all add saltiness).  A bit of white pepper or red pepper flakes will add heat if desired.
    4. Enjoy with a crisp Chardonnay or Viogner!