Twelve Days of Sauce - Seventh Day

Lemon/Pepper Fettuccine is really Linguini Alfredo at the Diner.  This dish of creamy deliciousness can easily welcome chicken and broccoli or any other combo you might enjoy.  I tried and tried to master a good Alfredo sauce for HH, and it wasn’t until I found this recipe that I was successful – I think it’s the egg yolk that does it.


Lemon-Pepper Fettuccine (from the Food Network Magazine kitchen)
Serves 4


Kosher salt
12 oz fettuccine
1 tbsp unsalted butter
1 large shallot, minced
1 ¼ cups heavy cream
1 large egg yolk
1 – 2 tsp finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper

1.      Bring a large pot of salted water to a boil.  Add the fettuccine and cook as the label directs.  Drain, reserving about ½ cup cooking water.

2.      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 with salt and 2 – 3 tsp pepper.

3.      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.


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