This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of Heinen’s 4 P.M. Panic Series.
I have recently taken on a project that has me working outside my home full time. So this means, when I’m writing my 4PM Panic post, you can be assured that it is tried and tested. I roll in about 6pm and am faced with a hungry crew. This week I’m featuring Lemon Pepper Fettuccine. It’s meatless but you can easily add the meat from a roasted chicken if you prefer some additional protein. If you do, I would double the sauce. Who doesn’t love extra sauce anyway?! The fettuccine pasta is thick and hearty. Perfectly satisfying on a cool fall evening.
- Pinch Kosher salt
- 12 ounces fettuccine
- 2 tablespoons 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, plus more for garnish
- Freshly ground pepper
- Crusty bread and chopped parsley, for serving (optional)
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
- 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.
- In a separate bowl, whisk the cream, egg yolk and lemon zest.
- 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 to 3 teaspoons pepper.
- 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.
- Serve with crusty bread, if desired.