Lemon-Pepper Fettuccine
By Beckysbaking
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Ingredients
- kosher salt
- 12 oz fettuccine
- 1 TB unsalted butter
- 1 garlic clove, minced
- 1 1/4 cup heavy whipping cream
- 1 large egg yolk
- 2 tsp finely grated lemon zest
- 1/3 cup grated pecorino cheese, plus extra for garnish
- freshly ground pepper
- crusty bread, for serving (optional)
Details
Servings 4
Preparation
Step 1
1. Bring a large pot of water to boil and cook pasta according to box instructions. Drain, reserving about 1/2 cup cooking water.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and the cheese to the skillet. Cook, whisking, until slightly thickend. Season with salt and 2 tsp pepper.
3. Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino.
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