12.14.2012

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.

Enjoy!

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