Name: Limoncello Fettuccine
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 5
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 medium or 3 small yellow bell peppers, seeded and cut into ½ inch pieces; 1 cup diced yellow or white onion; ⅛ teaspoon salt; A pinch of red pepper flakes; 2 garlic cloves, minced; 1 cup chicken or vegetable stock; ⅓ cup Erik and Tracy’s Easy Homemade Limoncello; Grated zest of one lemon; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves; ½ cup heavy cream or half and half; 1 pound fettuccine; 1 teaspoon salt for pasta water; ½ cup finely grated Parmesan; 3 tablespoons of basil cut into a chiffonade; Shaved Parmesan cheese; Fresh basil, cut into a chiffonade

Mains

Limoncello Fettuccine

Author: Mary DiSomma

Oh, where do I begin with this limoncello fettuccine recipe? It’s an easy-to-make pasta dish that’s somehow both refreshing and comforting—the sauce is so creamy, and those sweet yellow peppers add a touch of sunshine to every bite. This unique pasta recipe is perfect for springtime, and I can’t wait for you to try it!

Ingredient Tips

Let me share a little trick of the trade—the chiffonade. Now this might sound like a fancy, high-falutin' term, but trust me, making a chiffonade cut is as simple as can be once you know what to do. So what does chiffonade actually mean?

A chiffonade is a slicing technique where herbs or leafy greens, like basil, are cut into long, thin strips, creating delicate ribbons perfect for garnishing. It's a simple yet elegant way to add a touch of freshness and flair to your dishes—and it makes the herbs super fragrant. Stomachs will be growling before you even set the table!

Preparation + Preservation Tips

When you make a chiffonade cut, you want to be careful not to bruise the leaves too much, so use a gentle touch and a sharp chef’s knife. Here’s how I do it: Take your lovely basil leaves, stack them up, and roll them into a tight little bundle. Then, with your sharpest chef's knife, you give them a gentle slice, not too thick, not too thin. And voilà, you've got yourself the prettiest basil ribbons. If you're working with larger leaves, feel free to cut them in half for more manageable strands. I’ll explain the process in more detail in the recipe below.

Want to sharpen your knife skills? Make sure to check out my Basic Knife Skills 101 article for a refresher or to learn something new!

Extra Tips

This recipe is just right for a pound of pasta, so it’s great for when you’ve got company coming over (or a hungry family). If you’re serving it withmy Limoncello Roasted Chicken with Fennel recipe, it’ll go even further. If you have any leftovers (doubtful), you can heat them up in the microwave the next day, adding a little bit of stock to loosen up the sauce as needed.

Limoncello Roast Chicken with Fennel Recipe→

Limoncello Lavender Shortbread Squares→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel→

Limoncello Burrata with Fresh Basil and Garlic Toasts→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel→

Limoncello Burrata with Fresh Basil and Garlic Toasts→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel→

Limoncello Burrata with Fresh Basil and Garlic Toasts→