Lemon-Pepper Fettuccine

"This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM."
 
Download
photo by diner524 photo by diner524
photo by diner524
photo by Starrynews photo by Starrynews
photo by Diana 2 photo by Diana 2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
20mins
Ingredients:
8
Yields:
4 bowls
Serves:
4
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. diner524
    Wonderful twist on the standard alfredo!! I made to go as a side dish to recipe#455814, which made for a fabulous dinner. Thanks for sharing the recipe. Made for ZWT 7.
     
  2. Charmie777
    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.
     
  3. Starrynews
    This is a lovely variation - just loved the lemon zest in this. Thanks for sharing! ZWT7
     
  4. ElaineAnn
    Love pasta! This was so rich and decadent! Not something I would eat everyday but makes a meal into a special occassion. I had to sub Parmesan cheese. Thanks for sharing Bonnie. Made for Pick A Chef Spring 2011.
     
  5. Diana 2
    This made a delightful supper tonight Bonnie. I'd never tried putting lemon in the sauce before, but I'll be doing it again. Gave it a nice 'fresh' taste. I added extra black pepper than called for, but that was the only change I made. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
     
Advertisement

RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes