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.”
READY IN:
20mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

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.

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