Fettuccine pasta is best combined with creamy sauces. One of cooking cream sauce options – mix in a pan butter, cream, pecorino sheep cheese and egg yolk season the pasta. As a seasoning, lemon is ideal pepper – a mixture of lemon zest with crushed black pepper. Fettuccine s you can enjoy lemon pepper as an independent tasty a dish under a glass of white wine, and as a side dish to chicken or рыбе. 
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr fettuccine pasta
- 1 tbsp. l (15 gr.) Butter
- 1 large shallot, chopped
- 1 and 1/4 Art. fat cream
- 1 large egg yolk
- 1 – 2 tsp finely grated lemon zest
- Ground black pepper
- 1/3 Art. grated pecorino cheese + optional for serving
- Bread with a crust for serving (optional)
Recipes with similar ingredients: fettuccine pasta, pecorino cheese romano, lemon zest, cream, eggs
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Add fettuccine and boil according to recommendations on the packaging. Drain, drain separately approximately 0.5 tbsp.
- Melt the cream in a frying pan over medium heat. butter. Add shallots and a pinch of salt and fry, periodically stirring until golden brown, about 3 minutes. Whisk in a bowl cream, egg yolk and lemon zest. Turn down the heat to a minimum and add the creamy mixture and cheese to the pan. Stew shallots in cream, stirring until lightly thickened sauce, about 2 minutes. Add salt and 2-3 tsp. pepper.
- Add the pasta to the pan and mix, adding the remaining water in an amount sufficient to make the sauce more liquid. Put the pasta in plates and sprinkle with a lot of cheese pecorino. If you wish, you can serve with bread.
