LadyBelle
Fri, Oct-05-12, 18:58
I saw this recipe and realized the only change it needs to make it low carb is to use shiratake noodles, or other fettuchhine substitute. Then looking closer, the sauce for this looks like it would be amazing with chicken, veggies, or a number of LC options.
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.
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-pepper-fettuccine-recipe/index.html
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.
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-pepper-fettuccine-recipe/index.html