I was craving a yummy pasta dish, so I whipped up some Lemon Alfredo using a recipe I found in Food Network Magazine. You can find the recipe online here.
After browning some minced shallots in butter, I whisked in heavy cream, an egg yolk, lemon zest, and Parmesan cheese to create a tasty sauce. After a few minutes of simmering, I seasoned with salt and pepper and tossed it together with the cooked fettuccine. I love lemon, so I used double the amount of zest the recipe called for. I also added about a tablespoon of lemon juice once the sauce had thickened, and served the pasta with a lemon wedge on the side.
This dish was sooo delectable, creamy, and flavorful. I am glad I upped the lemon content because I feel like it would have been lacking otherwise. I think adding grilled chicken or shrimp to this dish would be very tasty as well!