Lighter Fettuccine Alfredo

Ingredients

• 5 ounces grated Parmigiano Reggiano cheese, plus more for sprinkling
• 2 tablespoons heavy cream
• 1 large egg
• 1 teaspoon cornstarch
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon grated lemon zest, optional
• Kosher salt and freshly ground black pepper
• 1 pound fresh fettuccine, or 12 ounces dried fettuccine
• 1 teaspoon minced garlic
• 2 tablespoons unsalted butter
• Minced fresh parsley or chives

Directions

1. In a large bowl, add the cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest, if you’re using it. Sprinkle in a little salt and a generous amount of black pepper, then whisk until smooth. Put the bowl aside.
2. Fill a large pot with salted water and bring it to a boil over high heat. Add the pasta, stirring often so it doesn’t clump, and cook until it is still firmer than al dente, about 45 seconds for fresh pasta or 1 minute shy of the dried pasta package instructions. Set a colander over a large bowl and drain the pasta into it. Measure out 2 cups (480ml) of the pasta water in a liquid measuring cup, then discard the remaining water. Move the pasta into the emptied bowl. Add the garlic and butter, and toss until the pasta is coated.
3. While whisking the cheese mixture the whole time, gradually pour in 1 1/2 cups of the reserved pasta water. Pour the cheese mixture into the empty pasta pot, using a spatula to scrape in every bit from the bowl. Set the pot over medium-high heat and cook, stirring nonstop with a rubber spatula, until the sauce bubbles and thickens, about 45 seconds. Taste and add more salt and pepper if needed. Add the pasta to the sauce and toss until coated. Right before serving, loosen the sauce with more pasta water if it needs it. Serve immediately with minced herbs, black pepper, cheese, and an extra drizzle of olive oil.