Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Directions

Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Photograph by Charles Masters

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Lavender and Lemon Cookies

Recipe courtesy of Giada De Laurentiis

Lemon Spaghetti with Jumbo Shrimp

Recipe courtesy of Giada De Laurentiis

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Vegan Lemon Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Seafood Alfredo

Recipe courtesy of Piccini

Tortellini Alfredo

Recipe courtesy of Derek Flynn

Alfredo Primavera

Alfredo Linguine

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.