Lemon Alfredo Pasta

By khojnicki

Ingredients

• 1 shallot, minced
• 1 tbsp butter
• 1 1/4 c heavy cream
• 1 egg yolk
• 2 tsp lemon zest
• 1/3 c grated pecorino cheese
• Salt and pepper
• 12 oz. cooked fettuccine
• Pasta cooking water

Preparation

Step 1

Cook shallot in a skillet with butter over medium heat until golden, 3 mins. Whisk in heavy cream, egg yolk and lemon zest in a bowl; reduce heat to low and whisk into the skillet along with grated pecorino. Whisk until slightly thickened, 2 mins. Season with salt and pepper. Toss with cooked fettuccine and some pasta cooking water. Garnish with more pecorino.