Lemony Thyme Pepper Fettuccine Recipes

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LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
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)

Steps:

  • 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.
  • Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.

Provided by Bonnie G 2

Categories     Spaghetti

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 egg yolk, large
2 teaspoons lemon zest, finely grated
1/3 cup pecorino cheese, grated, plus more for garnish
1/2 teaspoon ground pepper

Steps:

  • 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 : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4

LEMONY THYME-PEPPER FETTUCCINE



Lemony Thyme-Pepper Fettuccine image

VERY lemony, this is a perfect spring side dish - or make a light main dish with add-ins like asparagus, ham, salmon, tomatoes, artichoke hearts or black olives. When life gives you lemons ... make this fragrant, fresh-tasting fettuccine! Prep time includes soaking the lemon zest. Cook time is estimated on average fettuccine cooking times.

Provided by EdsGirlAngie

Categories     Lemon

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 7

4 ounces hot cooked fettuccine, drained
1 1/2 teaspoons lemons, zest of, finely minced
2 tablespoons olive oil, divided
2 tablespoons lemon juice
1 tablespoon butter
1/2 teaspoon thyme
1/2 teaspoon black pepper

Steps:

  • "Soak"lemon zest in 1 tablespoon of the olive oil for at least 30 minutes.
  • Combine hot pasta with the lemon zest and 1 tablespoon"soaking" olive oil; add the remaining 1 tablespoon of olive oil, 2 tablespoons lemon juice, 1 tablespoon butter, and the thyme and pepper; toss to mix thoroughly.

Nutrition Facts : Calories 395.1, Fat 21.8, SaturatedFat 6.2, Cholesterol 63.1, Sodium 53.6, Carbohydrate 42.5, Fiber 2.2, Sugar 1.5, Protein 8.3

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