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Lemon-Pepper Fettuccine

5.0(5)

This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.

by Bonnie G #2·published 2010-02-13

Spaghetti

Servings

4 bowls, 4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

628 kcal

Ingredients (8)

serves

Instructions (11 steps)

01Bring large pot of salted water to boil.
02Add fettuccine and cook as label directs.
03Drain, reserving about 1/2 cup cooking water.
04Meanwhile, melt butter in skillet over medium heat.
05Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
06

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

07Reduce heat to low and add cream mixture and cheese to skillet.

08Cook, whisking until lightly thickened, about 2 minutes.

09Season with salt and 2-3 teaspoons pepper.

10Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.

11Divide among bowls and garnish with more pecorino.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.