Lemon-Pepper Fettuccine

• 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

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.

fettuccine, unsalted butter, shallot, heavy cream, egg yolk, lemon zest, pecorino cheese, ground pepper

Taken from www.food.com/recipe/lemon-pepper-fettuccine-412866 (may not work)