It's So Good Limoncello Fettuccine
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!
Limoncello and fettuccine are surprisingly wonderful together.
I put this recipe to the test with both spinach fettuccine and the regular kind. I’m always curious to see which ingredients bring out the best version of a dish. And guess what? Both were absolutely divine. I personally would go for the regular fettuccine the next time I make this recipe, because the beautiful yellow-orange sauce gets a little lost when the noodles are green.
To add some protein to your meal, try this with my Limoncello Roast Chicken with Fennel recipe—it’s a perfect flavor pair. I will say that the pasta has enough charm to stand all on its own too! Top either plate off with a fresh basil chiffonade for the perfect presentation.
What Exactly is a Chiffonade?
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!
How to Cut Basil into a Chiffonade
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!
And now for the grand finale: How to serve your limoncello fettuccine!
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 with my 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.
More Limoncello Recipes
Limoncello Cocktail Recipes
It's So Good Limoncello Fettuccine Recipe
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
Instructions
- In a medium sauté pan, heat the oil and butter over medium-low heat. When the butter is melted, add the bell peppers and onion. Keep the heat lower as you “sweat” the vegetables for 5 minutes. You want them to soften but not brown. Lower the heat if needed. Add the minced garlic and cook for just one more minute, as you don’t want the garlic to brown.
- Remove the pan from the heat and add the stock and limoncello. Return the pan back to the heat. Cook on medium heat and simmer for 4 to 5 minutes, until liquid is reduced by half.
- Remove from the heat. Carefully transfer the entire mixture to a blender or food processor. Blend until smooth. Pour the yellow pepper puree through a mesh strainer over a mixing bowl. Use a spoon to press as much of the mixture through the sieve as possible. This will give you a nice smooth sauce for your pasta. Transfer the puree to a small pot.
- Add the lemon zest, lemon juice, red pepper flakes, oregano, and cream to the puree. Stir well to combine. Place on medium-low heat and simmer for 3 minutes. The sauce can be made to this point and reheated when your pasta is ready.
- Bring a large pot of water to a boil. When boiling, add your salt. Add the pasta and cook until al dente. Remove 1 cup of the pasta water and set it aside, then drain the pasta. Place the pasta back into the pot and toss with the yellow pepper limoncello sauce, adding some of the pasta water as needed to make a sauce that coats the pasta. Add the finely grated Parmesan and the 3 tablespoons of fresh basil and toss gently to combine.
- Place the pasta on a serving platter or individual bowls. Garnish with the additional fresh basil and shaved Parmesan, if using.
