Lemon Pepper Fettuccine
4C HomeStyle Parmesan/Romano Cheese
12 ounces fettuccine
1 tablespoon butter
1 shallot, minced
1 ¼ cup heavy cream
1 egg yolk
2 teaspoons lemon zest
1/3 cup 4C HomeStyle Parmesan/Romano Cheese + more for topping
Freshly ground pepper
Cook the fettuccine in salted water until al dente. Drain, reserving about 1/2 cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
Whisk the cream, egg yolk and lemon zest in a bowl.
Reduce the heat to low and add the cream mixture and 4C HomeStyle Parmesan/Romano Cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.
Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more 4C Cheese. Serve with crusty bread, if desired.