Lemon Pepper Fettuccine

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of Heinen’s 4 P.M. Panic Series.

I have recently taken on a project that has me working outside my home full time. So this means, when I’m writing my 4PM Panic post, you can be assured that it is tried and tested. I roll in about 6pm and am faced with a hungry crew. This week I’m featuring Lemon Pepper Fettuccine. It’s meatless but you can easily add the meat from a roasted chicken if you prefer some additional protein. If you do, I would double the sauce. Who doesn’t love extra sauce anyway?! The fettuccine pasta is thick and hearty. Perfectly satisfying on a cool fall evening.

Ingredients:

Pinch Kosher salt
12 ounces fettuccine
2 tablespoons unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
 Freshly ground pepper
Crusty bread and chopped parsley, for serving (optional)

Preparation:

Bring a large pot of salted water to a boil.
Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat.
Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
In a separate bowl, whisk the cream, egg yolk and lemon zest.
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.
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.
Serve with crusty bread, if desired.