Q1: What is the absolute secret to a creamy pasta sauce that doesn't break or become greasy?

The secret is the magic of emulsification , and the key ingredient is the starchy pasta water ! When you add a splash of this "liquid gold" to your pan with the fats (from the cream and butter) and the cheese, and then toss everything together vigorously, the starches in the water help to bind the fat and the liquid together into a perfectly smooth, stable, and luscious sauce that clings to every noodle instead of being a greasy puddle at the bottom of your bowl.

Q1: What is the absolute secret to a creamy pasta sauce that doesn't break or become greasy?

The secret is the magic of emulsification , and the key ingredient is the starchy pasta water ! When you add a splash of this "liquid gold" to your pan with the fats (from the cream and butter) and the cheese, and then toss everything together vigorously, the starches in the water help to bind the fat and the liquid together into a perfectly smooth, stable, and luscious sauce that clings to every noodle instead of being a greasy puddle at the bottom of your bowl.

Q2: How do I keep the egg yolk from scrambling in the sauce?

The most important rule is to use a very gentle, low heat . As the recipe directs, you must reduce the heat to low before you add the cream and egg yolk mixture to the skillet. You are not trying to boil the sauce; you are just gently warming it through enough to cook the egg yolk slightly, which will cause it to thicken the sauce beautifully and create a rich, custardy texture.

Q3: What is Pecorino cheese, and is there a good substitute if I can't find it?

Pecorino Romano is a classic, hard, and salty Italian cheese that is made from sheep's milk. It has a much sharper, tangier, and saltier flavor than Parmesan cheese. It is the classic cheese used in many Roman pasta dishes. If you cannot find it, the best substitute would be a high-quality, freshly grated Parmigiano-Reggiano .

Q4: Can I make this dish ahead of time for a party?

This dish comes together so incredibly quickly (in about 15-20 minutes) that it is at its absolute peak deliciousness when it is made and served fresh.

Q5: Can I make this recipe with just milk instead of heavy cream to make it lighter?

You can, but the final sauce will be much thinner and less rich. The high fat content of the heavy cream is what gives this sauce its signature, luxurious, and velvety texture.

The Best Quick & Creamy Lemon Pasta (20-Minute Recipe!)

A quick and elegant recipe for a creamy Lemon-Pepper Fettuccine. This simple pasta dish features a rich and tangy sauce made from heavy cream, an egg yolk, and grated pecorino cheese, all brought together with sautéed shallots. The sauce is brightly flavored with a generous amount of fresh lemon zest and freshly ground black pepper. The cooked fettuccine is tossed directly in the sauce with a bit of starchy pasta water to create a perfectly coated, luxurious meal.

Author: Evelyn

Ingredients

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)

Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs until al dente.
Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the pasta.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced shallot and a pinch of salt and cook, stirring occasionally, for about 3 minutes until lightly golden.
In a separate bowl, whisk together the heavy cream, egg yolk, and lemon zest.
Reduce the heat under the skillet to low. Add the cream mixture and the pecorino cheese to the skillet. Cook, whisking, for about 2 minutes until the sauce is slightly thickened.
Season the sauce with salt and 2 to 3 teaspoons of freshly ground black pepper.
Add the drained pasta to the skillet with the sauce and toss to combine, adding a splash of the reserved cooking water as needed to loosen the sauce to your desired consistency.
Divide the pasta among bowls and garnish with more pecorino cheese. Serve with crusty bread, if desired.

Notes

Reserving some of the starchy pasta cooking water is a key technique that helps the creamy sauce emulsify and cling perfectly to the noodles.
It is important to cook the cream and egg yolk sauce over low heat to prevent the egg from scrambling and the sauce from breaking.
This is a very quick dish, with the sauce coming together in the time it takes to boil the pasta.

Find it online: https://cookupjoy.com/creamy-lemon-pasta/