Lemon-pepper fettuccine

I love trying new recipes and I love cooking things from scratch rather than opening a jar. Thanks to my new cookbook, I have lots of easy recipes to try out. This week it was Dylan's turn to choose something new. Of course he chose his all-time favorite food - PASTA!

 Lemon-pepper fettuccine

12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese
freshly ground pepper

This is an easy recipe to make that serves 4 people and only takes 20 minutes from start to finish.

As with any pasta dish, some yummy crusty Italian bread is always a good addition.

1. Bring a large pot of water to a rapid boil and cook the fettuccine as directed on the package. Drain and save about 1/2 cup of the cooking water.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt, cook about 3 minutes - stirring occasionally until lightly golden brown. Whisk the cream, egg, and lemon zest together in a bowl. Reduce 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 pepper.
3. Add the pasta to the skillet and toss. If the sauce is too thick, add some of the reserved cooking water to thin. Serve in pasta bowels and top with more cheese!

This turned out so good and the sauce is perfect - not to thick and just the right amount of flavor. It's not too rich either like some cream sauces can be.

Recipe from Food Network Magazine Great Easy Meals Cookbook