Lemon Pepper Fettuccine
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Vegan
Lemon Pepper Fettuccine
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A creamy alfredo sauce is taken up a notch with the addition of lemon zest.
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Ingredients
- salt
- 12 ounces Fettuccine pasta
- 1 tablespoon butter unsalted
- 1 shallot minced, large
- 1 1/4 cups heavy cream
- 1 egg large, yolk
- 1 to 2 teaspoons lemon finely grated zest
- 1/3 cup pecorino cheese plus more for garnish, grated
- black pepper freshly ground
Instructions
- Bring a large pot of water to a boil. Salt generously and add pasta. Cook until al dente. Save a mug full of the pasta water before draining.
- Meanwhile, melt the butter in a large saute pan. Add the shallot and cook until tender and lightly browned, 3-5 minutes.
- In a separate bowl, whisk together the cream, egg yolk and lemon zest. Reduce the heat on the saute pan to medium-low, then whisk the cream into the shallot. Add in the cheese and whisk to combine. Continue to cook until slightly thickened, 2-3 minutes. Season with salt and lots of black pepper (to taste).
- Stir the drained pasta into the sauce and stir to combine. Add reserved pasta water as needed to loosen the sauce. Serve with more pecorino, if desired.
Notes
- source: Food Network Magazine March 2010
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