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 salt12 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.