1. Bring large pot of salted water to boil. 2. Add fettuccine and cook as label directs. 3. Drain, reserving about 1/2 cup cooking water. 4. Meanwhile, melt butter in skillet over medium heat. 5. Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. 6. Whisk cream, egg yolk and lemon zest in a bowl. 7. Reduce heat to low and add cream mixture and cheese to skillet. 8. Cook, whisking until lightly thickened, about 2 minutes. 9. Season with salt and 2-3 teaspoons pepper. 10. Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce. 11. Divide among bowls and garnish with more pecorino. ---------------------------------------------------------------------------
Nutrition
Ingredients
