Lemon-Pepper Fettuccine

Recipe by Bonnie G 2
READY IN: 20mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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.
Advertisement