Ingredients

• 12 ounces fettuccine
• 1 tablespoon unsalted butter
• 1 large shallot, minced
• 1 1/4 cups heavy cream
• 1 egg yolk, large
• 2 teaspoons lemon zest, finely grated
• 1/3 cup pecorino cheese, grated, plus more for garnish
• 1/2 teaspoon ground pepper

Instructions

1. Bring large pot of salted water to boil.

2. Add fettuccine and cook as label directs.

3. Drain, reserving about 1/2 cup cooking water.

4. Meanwhile, melt butter in skillet over medium heat.

5. Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.

6. Whisk cream, egg yolk and lemon zest in a bowl.

7. Reduce heat to low and add cream mixture and cheese to skillet.

8. Cook, whisking until lightly thickened, about 2 minutes.

9. Season with salt and 2-3 teaspoons pepper.

10. Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.

11. Divide among bowls and garnish with more pecorino.