I don't think I will ever eat "regular" fettuccine ever again. I LOVE the lemon in this recipe. It really gives it a refreshing flavor. Plus, it only takes about 20 minutes to make. Can't complain about that! It is not terribly figure friendly-but who cares! All things in moderation, right?Lemon-Pepper Fettuccine
food network magazine
12 oz fettuccine
1 tbsp unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1-2 tsp finely grated lemon zest
1/3 cups grated pecorino cheese, plus more for garnish
freshly ground pepper
Bring large pot of salted water to boil. Add the fettuccine and cook according to pkg directions. Drain, reserving 1/2 cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.
Add pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Garnish with additional cheese if desired.