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lemon pepper fettuccine


this just arrived in my food network magazine and looks fast, simple and tasty. serve with a fresh salad and crusty bread - yum.


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  1. Bring large pot of salted water to boil
  2. Add fettuccine and cook as label directs
  3. Drain
  4. Reserving about 1 / 2 cup cooking water
  5. Meanwhile
  6. Melt butter in skillet over medium heat
  7. Add shallot and pinch of salt and cook
  8. Stirring occasionally
  9. Until lightly golden
  10. About 3 minutes
  11. Whisk cream
  12. Egg yolk and lemon zest in a bowl
  13. Reduce heat to low and add cream mixture and cheese to skillet
  14. Cook
  15. Whisking until lightly thickened
  16. About 2 minutes
  17. Season with salt and 2-3 teaspoons pepper
  18. Add pasta to skillet and toss
  19. Adding enough of reserved cooking water to loosen sauce
  20. Divide among bowls and garnish with more pecorino

Step 11

Total Time in Minute 20

Ingredients Count 8

cooking lemon pepper fettuccine

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Unsalted butter


Heavy cream

Egg yolk

Lemon zest

Pecorino cheese

Ground pepper

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