Lemon Cream Alfredo Sauce

Lemon Cream Alfredo Sauce

1 large shallot, minced
1 tablespoon butter
1 1/4 cups heavy cream
1 egg yolk
Juice of 1 lemon
1/3 cup grated Pecorino Romano cheese
Salt and ground pepper

Melt the butter in a medium skillet over medium heat. Add the minced shallot and cook until golden, about 3 minutes. Add the lemon juice and cook an additional minute. In a small bowl, whisk together the heavy cream and egg yolk. Reduce heat and whisk into the skillet the heavy cream mixture and the Romano cheese. Continue to whisk until slightly thickened, about 2 minutes. Season with salt and pepper. Toss with your favoite pasta.