Lemon-Pepper Fettuccine

1. 1

   Bring large pot of salted water to boil.

2. 2

   Add fettuccine and cook as label directs.

3. 3

   Drain, reserving about 1/2 cup cooking water.

4. 4

   Meanwhile, melt butter in skillet over medium heat.

5. 5

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

6. 6

   Whisk cream, egg yolk and lemon zest in a bowl.

7. 7

   Reduce heat to low and add cream mixture and cheese to skillet.

8. 8

   Cook, whisking until lightly thickened, about 2 minutes.

9. 9

   Season with salt and 2-3 teaspoons pepper.

10. 10

    Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.

11. 11

    Divide among bowls and garnish with more pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.