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Lemon Pepper Fettuccine
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Lemon Pepper Fettuccine

A creamy alfredo sauce is taken up a notch with the addition of lemon zest.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. Meanwhile, melt the butter in a large saute pan. Add the shallot and cook until tender and lightly browned, 3-5 minutes.
  3. 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).
  4. 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