Total Time
20mins
Prep 10 mins
Cook 10 mins

This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.

Ingredients Nutrition

Directions

  1. Bring large pot of salted water to boil.
  2. Add fettuccine and cook as label directs.
  3. Drain, reserving about 1/2 cup cooking water.
  4. Meanwhile, melt butter in skillet over medium heat.
  5. Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
  6. Whisk cream, egg yolk and lemon zest in a bowl.
  7. Reduce heat to low and add cream mixture and cheese to skillet.
  8. Cook, whisking until lightly thickened, about 2 minutes.
  9. Season with salt and 2-3 teaspoons pepper.
  10. Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
  11. Divide among bowls and garnish with more pecorino.
Most Helpful

Wonderful twist on the standard alfredo!! I made to go as a side dish to Tomatoes Roasted With Pesto, which made for a fabulous dinner. Thanks for sharing the recipe. Made for ZWT 7.

diner524 June 04, 2011

This was very good, and on the table in no time! I added some lemon juice to the sauce too. Made for the Saucy Silverados and ZWT 9.

Charmie777 May 31, 2011

This is a lovely variation - just loved the lemon zest in this. Thanks for sharing! ZWT7

Starrynews May 26, 2011