A delightful pasta dish with a creamy lemon-pepper sauce, perfect for a quick and flavorful meal.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the fettuccine according to the package instructions until al dente.
Stir occasionally to prevent the pasta from sticking.
Drain the pasta, reserving about 1/2 cup of the cooking water.
The reserved water helps adjust the sauce's consistency.
Melt the butter in a skillet over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Add the shallot and a pinch of salt, cooking until softened and lightly golden, about 3 minutes.
Stir frequently to avoid burning.
In a bowl, whisk together the heavy cream, egg yolk, and lemon zest.
Whisk until the mixture is smooth and well combined.
Reduce the skillet heat to low and add the cream mixture and pecorino cheese, stirring until the sauce thickens slightly, about 2 minutes.
Keep stirring to prevent the sauce from curdling.
Season the sauce with salt and freshly cracked pepper.
Taste and adjust the seasoning as needed.
Add the cooked pasta to the skillet, tossing to coat. Use the reserved pasta water to adjust the sauce's consistency.
Toss thoroughly to ensure the pasta is evenly coated.
Serve the pasta in bowls, garnished with additional pecorino cheese and a sprinkle of pepper.
Serve immediately for the best flavor and texture.
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