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.
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