16 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 ¼ cups heavy cream
1 large egg yolk
2 teaspoon lemon zest, finely grated
⅓ cup grated pecorino cheese, plus more for garnish
1 teaspoon freshly black ground pepper
4 slices crusty bread, for serving
Bring a large pot of salted water to a boil.
Add the fettuccine and cook as the label directions.
Drain, reserving about ½ cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat.
Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
Whisk the cream, egg yolk and lemon zest in a bowl.
Reduce the heat to low and add the cream mixture and cheese to the skillet.
Cook, whisking, until slightly thickened, about 2 minutes.
Season over with salt and pepper.
Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen
Divide among bowls and garnish with more pecorino.
Serve with crusty bread, if desired.