A creamy alfredo sauce is taken up a notch with the addition of lemon zest.
Photo Updated February 2014
Following up to last week’s lemon recipe, I’m continuing today with a lemon recipe – trying to use up the excess of lemons in my fridge. And I’ll have another one for you sometime this week!
If I had to say one thing that is my husband’s favorite food, I’d say fettuccine alfredo. We don’t have it very often, because frankly – it’s just not very good for you. And it’s one of those meals that if you are going to have it, you want to go all the way. When I saw this recipe in the current issue of Food Network Magazine, I knew I wanted to make it. It was a way to use up another lemon, but most importantly, it just gives my husband one more reason to love me!!
This was a great recipe. I really loved what the lemon brought to it. I don’t think I’ve ever had lemon zest in my fettuccine before, but I think it is something that I’m going to start always doing! It really brightens up the whole dish and gives it a whole new dimension. This is now a new favorite recipe – one I will always have on hand if I need to butter my husband up for something!
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- 12 ounces fettuccine
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1¼ cups heavy cream
- 1 large egg yolk
- 1 to 2 teaspoons finely grated lemon zest
- ⅓ cup grated pecorino cheese, plus more for garnish
- freshly ground pepper
- Bring a large pot of water to a boil. Salt generously and add pasta. Cook until al dente. Save a mug full of the pasta water before draining.
- Meanwhile, melt the butter in a large saute pan. Add the shallot and cook until tender and lightly browned, 3-5 minutes.
- In a separate bowl, whisk together the cream, egg yolk and lemon zest. Reduce the heat on the saute pan to medium-low, then whisk the cream into the shallot. Add in the cheese and whisk to combine. Continue to cook until slightly thickened, 2-3 minutes. Season with salt and lots of black pepper (to taste).
- Stir the drained pasta into the sauce and stir to combine. Add reserved pasta water as needed to loosen the sauce. Serve with more pecorino, if desired.