Directions:
- Bring large pot of salted water to boil.
- Add fettuccine and cook as label directs.
- Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt butter in skillet over medium heat.
- Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
- Whisk cream, egg yolk and lemon zest in a bowl.
- Reduce heat to low and add cream mixture and cheese to skillet.
- Cook, whisking until lightly thickened, about 2 minutes.
- Season with salt and 2-3 teaspoons pepper.
- Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
- Divide among bowls and garnish with more pecorino.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.51 Kcal (505 kJ) | ||
| Calories from fat | 43.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Cholesterol | 38.67mg | 13% | |
| Sodium | 48.57mg | 2% | |
| Potassium | 35.06mg | 1% | |
| Total Carbs | 15.85g | 5% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 4% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 322.62 Kcal (1351 kJ) | ||
| Calories from fat | 115.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 7% | |
|---|---|---|---|
| Cholesterol | 103.53mg | 13% | |
| Sodium | 130.03mg | 2% | |
| Potassium | 93.86mg | 1% | |
| Total Carbs | 42.43g | 5% | |
| Sugars | 2.97g | 4% | |
| Dietary Fiber | 2.46g | 4% | |
| Protein | 10.61g | 8% | |
| Vitamin C | 1.8mg | 1% | |
| Iron | 1.7mg | 4% | |
| Calcium | 80.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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