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30-Minute Creamy Fettuccine Verde
Fresh cilantro and tangy Greek yogurt team up to create a bright, emerald-green sauce that rivals any heavy cream-based dish. You'll blend the whole herb, stems and all, with egg yolks for a rich, silky texture that clings perfectly to every noodle. It's a clever twist on classic carbonara that feels light but deeply satisfying. Toss in some roasted red peppers or leftover chicken if you're craving extra protein, or enjoy it exactly as is.
Ingredients
- 2 teaspoons kosher or sea salt, divided
- 1 (1-pound) package fettuccine
- 1 lemon
- 2 cups chopped fresh cilantro or parsley, leaves and stems, divided
- 1½ cups plain 2% Greek yogurt
- 3 large egg yolks
- ½ cup grated Parmesan cheese ½ teaspoon black pepper
Instructions
- 1Bring 10 to 12 cups of water to a boil in a large stockpot over high heat. Stir in 1 1/2 teaspoons of salt and the fettuccine. Boil until al dente, stirring occasionally.
- 2Carefully scoop out 1/2 cup of the pasta cooking water and set it aside. Drain the fettuccine well and return it to the warm pot.
- 3Grate the zest from the lemon directly into a blender. Add the cilantro, Greek yogurt, egg yolks, peeled garlic clove, and the remaining 1/2 teaspoon of salt. Puree the mixture until completely smooth.
- 4Pour the pureed sauce over the cooked pasta in the pot. Cook over medium heat for about 3 minutes, stirring constantly until the sauce thickens and coats the noodles. Stir constantly here so the egg yolks don't scramble.
- 5Remove the pot from the heat. Stir in a few tablespoons of the reserved pasta water if the sauce needs thinning.
- 6Squeeze the juice from half of the lemon into the pasta. Stir in the grated Parmesan cheese and black pepper. Cut the remaining lemon half into wedges and serve alongside the pasta.
Nutrition
375kcal
Calories
19g
Protein
6g
Fat
3g
Fiber
286mg
Sodium
100mg
Cholesterol
Notes
- Swap: You can substitute fresh parsley for the cilantro if you prefer a different flavor profile.
- Variations: Toss in cooked sausage, shredded chicken, or canned chickpeas to make the meal even more filling.
- Leftovers: Don't throw away that reserved pasta water. Store it in a glass jar in the fridge and splash a few tablespoons over leftover pasta before reheating to help restore the original creamy texture.