Lemon Pepper Fettucine

By taniaf

Ingredients

• 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

Preparation

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.