- Kosher salt
- 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, plus more for garnish
- Freshly ground pepper
- Crusty bread, 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. 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 to 3 teaspoons pepper.
Photograph by Antonis Achilleos