For Sunday steak night I changed up the side dishes instead of making a potato or vegetable I had some home made pasta to use up so I tried a quick and easy recipe from the Food Network magazine.
(Adapted from Food Network Magazine)
12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper
Crusty bread, for serving (optional)
Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 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 with salt and 2 to 3 teaspoons pepper.
Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.