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Lemon Pepper Fettucine


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  • 12 oz fettuccine
  • 1 tbsp butter
  • 1 shallot, minced
  • 1 1/4 cups heavy cream
  • 1 egg yolk
  • 1 tsp lemon zest
  • 1/3 cup grated pecorino
  • pepper


Servings 4


Step 1

Boil a large pot of salted water. Add fettuccine and cook until al dente. Reserve 1/2 cup cooking water, drain pasta. Melt butter in skillet over medium. Add shallot and pinch of salt, stir and cook until golden, 3 minutes. Whisk cream, egg yolk, and zest in a bowl. Reduce heat to low, add cream mixture and cheese. Cook while whisking, 2 minutes. Season with salt and pepper.
Add pasta to skillet, toss and add reserved pasta water to coat. garnish with more pecorino.

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