Speedy creamy fettuccine with lemon

A quick but sumptuous pasta dish perfect for a midweek dinner A zesty supper ready in no time Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. See more Published 15 May 2026 3:51pm BST This is simple but luxurious (it’s rich so you don’t need a huge serving). Add cooked broccoli, shreds of parma ham, lardons (tossing them in at the last minute), or just have it as it is. Overview Prep time 1 min Cook time 15 mins Serves 4 Ingredients 300ml double cream Juice of 1½ lemons and zest of 2 325g dried egg fettuccine 50g Parmesan, grated, plus more to serve Method StepPut 300ml double cream, juice of 1½ lemons and zest of 2 into a sauté pan and bring to the boil. StepReduce by a third, though be careful – it reduces very quickly. StepCook 325g dried egg fettuccine in plenty of boiling salted water until al dente. StepAdd 50g grated Parmesan and some seasoning to the cream. StepDrain the pasta and add it to the pan. StepHeat through gently for about 40 seconds and serve with extra Parmesan.