Lemon Pepper Fettucini

Randal loves fettucini alfredo, I'm not really a fan of it though, so he never really gets to eat it because I  won't make it.  So when I said I was making a lemon pepper version he was all for it even if it had lemon in it.  Turns out that we both really enjoyed this and we both said we would make this again.

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

Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender. 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.
Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce and garnish with more pecorino.