Lemon Alfredo

This is an interesting recipe. Really easy to make but didn't blow me away. I personally think there was more lemon than needed but that is my own personal flavor pallet speaking. Good news is my two youngest children loved it and both asked for more. Grilled chicken breasts are a great addition along with some mixed veggies or sweet peas on the side.

Ingredients:

1 Shallot, minced
1 tbsp Butter
1 1/4 cups Heavy Cream
1 Egg Yolk
2 tbsp Lemon Zest, Grated
1/3 cup Pecorino, Grated
Salt and Pepper
12 oz Fettuccine
Pasta Cooking Water


Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 tablespoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Pea-Prosciutto Sauce W/Ravioli

A great idea to begin with but as you will see after the recipe I have listed a few changes that I will personally make the next time I make this dish.

Ingredients:

4 oz Prosciutto, chopped
2 tbsp Olive Oil
3 Cloves of Garlic, sliced
1 tbsp Tomato Paste
1/4 cup Heavy Cream
1 lb Ravioli, cooked
1 cup Frozen Peas, blanched
Parsley
Parmesan

Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.

Notes:

In the future I have decided to substitute Bacon in place of the prosciutto and may try swapping out the Peas with Broccoli or Spinach from time to time to add a little variation.