Creamy Parmesan Fettuccine

1. Cheese Mixture Preparation

In a large bowl, combine the grated cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest if using. Season with a pinch of salt and a generous amount of black pepper. Whisk until well mixed and set aside.

2. Pasta Cooking

Bring a large pot of salted water to a rolling boil. Add fettuccine and stir frequently to avoid sticking. Cook until it's very firm, about 45 seconds for fresh or 1-2 minutes less than the package's instructions for dried. Drain, reserving 2 cups (480ml) of pasta water, and transfer pasta back to the pot.

3. Mixing Garlic and Butter

Add minced garlic and butter to the pasta, tossing to coat evenly.

4. Combining with Cheese Mixture

Gradually whisk 1.5 cups of the reserved pasta water into the cheese mixture. Pour this into the pasta pot and cook over medium-high heat. Stir constantly until the sauce boils and thickens, about 45 seconds. Adjust seasoning with salt and pepper.

5. Final Touches

Add pasta to the sauce, tossing to coat thoroughly. Before serving, if the sauce is too thick, stir in additional pasta water to achieve desired consistency. Plate and garnish with minced herbs, more black pepper, and a sprinkle of grated cheese. Drizzle with a touch of olive oil.