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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Serve with a fresh salad and crusty bread - YUM. Ingredients:
12 ounces fettuccine |
1 tablespoon unsalted butter |
1 large shallot, minced |
1 1/4 cups heavy cream |
1 egg yolk, large |
2 teaspoons lemon zest, finely grated |
1/3 cup pecorino cheese, grated, plus more for garnish |
1/2 teaspoon ground pepper |
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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