Ingredients:
16 ounces
fettuccine
1 tablespoon
unsalted butter
1 large
shallot, minced
1 ¼ cups
heavy cream
1 large egg
yolk
2 teaspoon
lemon zest, finely grated
⅓ cup grated
pecorino cheese, plus more for garnish
1 teaspoon freshly
black ground pepper
4 slices crusty bread, for serving
Preparation:
Bring a large
pot of salted water to a boil.
Add the
fettuccine and cook as the label directions.
Drain,
reserving about ½ 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.
Whisk the
cream, egg yolk and lemon zest in a bowl.
Reduce the
heat to low and add the cream mixture and cheese to the skillet.
Cook,
whisking, until slightly thickened, about 2 minutes.
Season over
with salt and 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.
Serve 4.
From foodberry
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