One-Pot Lemony Fettuccine Alfredo

1.Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

2.Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.

3.Add the fettuccine pasta, broth, 1/2 teaspoon salt, and black pepper to the pot. Increase the heat to high and bring the mixture to a rolling boil.

4.Once boiling, reduce the heat to medium-low, ensuring a steady simmer. Cook uncovered for 10-12 minutes, stirring frequently (every 1-2 minutes) to prevent the pasta from sticking to the bottom and to ensure even cooking.

5.Continue cooking until most of the liquid has been absorbed and the pasta is al dente. The sauce should look slightly thickened.

6.Remove the pot from the heat. Immediately stir in the heavy cream, cubed butter, grated Parmesan cheese, lemon zest, and lemon juice.

7.Stir vigorously until the butter and cheese have melted completely, creating a smooth, creamy sauce that coats the pasta. If the sauce is too thick, add a splash of hot water or extra broth until the desired consistency is reached.

8.Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished generously with fresh parsley and extra grated Parmesan cheese.