This is a very kid-friendly dish, but the lemon zest gives it a more grown-up twist.
1 T butter
1 1/4 cups heavy cream
1 egg yolk
2 tsp lemon zest
1/2 cup grated pecorino
Salt and pepper, to taste
12 oz fettuccine
Cook fettuccine according to package directions.
Cook shallot in a skillet with butter over medium heat until golden.
In a bowl, whisk together cream, egg yolk and lemon zest.
Reduce heat to low and whisk into skillet with pecorino. Keep whisking until slightly thickened. Season with salt and pepper.
Toss cooked fettuccine with sauce and top with more pecorino.
We had this with a green salad and some strawberries.
Did I change anything? The boys topped their pasta with a little Parmesan.
What did the family think? Thumbs up from everyone!