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1 Pound of Fresh Made Pasta (not yet cooked, but water boiling and ready)
1 Medium Shallot, Minced
1 TBS Olive Oil
1 Cup Heavy Cream
1 Large Egg Yolk only, whisked
Zest of 1 Lemon
1/2 Cup Fresh grated Pecorino Romano Cheese
1/2 Cup Pasta Water
Large Pinch Salt
Several turns of a Pepper Grinder
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