Sprinkle flour over the top of the garlic and shallots, and whisk to combine. Cook for 2 minutes.
1 tbsp all-purpose flour
Slowly whisk in white wine, chicken stock, warmed whole milk, lemon zest, and lemon juice, whisking constantly to incorporate.
1/4 cup white cooking wine, 3/4 cup chicken stock, 1/2 cup whole milk, 1.5 tbsp lemon zest, 2 tsp lemon juice
Increase the temperature to medium heat and whisk constantly while it cooks at a near boil for 2 minutes.
Reduce heat and add the cooked fettuccine noodles and ¼ cup pasta water to the lemon butter mixture. Use tongs to combine the pasta and sauce. Cook for 1 minute.
Top pasta with fresh chopped parsley and grated pecorino or Parmesan.
Notes
Noodles - I used fettuccine but anything that is long and thin will work (spaghetti, angel hair, linguine).
Gluten-free - use gluten-free pasta and sub in gluten-free flour OR 2 tsp of cornstarch instead of 1 tbsp of all-purpose flour for the sauce.
Plant-based- if you need to make this plant-based, use all olive oil or a dairy-free butter, vegetable broth instead of chicken stock, and leave out the Parmesan.
Make sure you warm the milk before adding it to the butter sauce. Cold milk will curdle when it interacts with the lemon juice/zest.