Lemon-Pepper Fettuccine

Name: Lemon-Pepper Fettuccine
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 large egg yolk; 340 grams fettuccine; 296 milliliters heavy cream; 4 servings Kosher salt; 1 teaspoon finely grated lemon zest; 79 milliliters grated pecorino cheese, plus more for garnish; 4 servings Freshly ground pepper; 1 large shallot, minced; 1 Tbsp unsalted butter

Lemon-Pepper Fettuccine might be just the main course you are searching for. One portion of this dish contains approximately 17g of protein, 38g of fat, and If you have egg yolk, kosher salt, heavy cream, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. Try Lemon Pepper Fettuccine, Asparagus Fettuccine with Lemon and Pepper, and

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the fettuccine and cook as the label directs.

Ingredients you will need

Fettuccine

Drain, reserving about 1/2 cup cooking water.

Ingredients you will need

Water

Meanwhile, melt the butter in a skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.

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Shallot

Salt

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 2 to 3 teaspoons pepper.

Ingredients you will need

Lemon Zest

Egg Yolk

Cheese

Pepper

Cream

Salt

Equipment you will use

Whisk

Frying Pan

Bowl

Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino.

Ingredients you will need

Pecorino