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For Sunday steak night I changed up the side dishes instead of making a potato or vegetable I had some home made pasta to use up so I tried a quick and easy recipe from the Food Network magazine.

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Lemon-Pepper Fettuccine
(Adapted from Food Network Magazine)

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Kosher salt
12 ounces fettuccine
1 tablespoon 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, for serving (optional)

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.

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

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

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Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.

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

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Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

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