Lemon-Pepper Fettuccine

By Beckysbaking

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)

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.