Creamy Lemon Pepper Wide Noodles

Ingredients:

• 350 g fettuccine pasta
• 1 tbsp (15 g) butter
• 1 large shallot, chopped
• 1 and 1/4 cups heavy cream
• 1 large egg yolk
• 1 - 2 tsp finely grated lemon zest
• Ground black pepper
• 1/3 cup grated Pecorino cheese, plus extra for serving
• Crustless bread for serving (optional)

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the fettuccine and cook according to package directions. Drain, setting aside about 0.5 cups of water.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until golden brown, about 3 minutes. In a bowl, whisk together the cream, egg yolk, and lemon zest. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook the shallots in the cream, stirring, until the sauce thickens slightly, about 2 minutes. Season with salt and 2-3 teaspoons of pepper.
3. Add the pasta to the pan and stir, adding enough of the remaining water to thin the sauce. Divide the pasta among bowls and sprinkle with plenty of pecorino cheese. Serve with bread, if desired.