This is a great dish to serve for company as it is not only delicious but usually surprises them.

Cook the fettuccine in salted boiling water just until al dente, making sure to not overcook.  Drain well and put back into pot in which it was cooked.  Add butter, cheese, pepper, and heavy cream.  Add the fontina cheese and mix in well.  Add freshly squeezed lemon juice and zest. Stir again until all ingredients are well incorporated but being careful to not mash the pasta. Fontina will be soft but not yet melted at this point.

CRUST FOR BAKING DISH:

Heat oven to 350º.  Heavily butter an oval or rectangular oven-proof casserole dish, preferably glass and approximately 9-inch x 13-inch x 2-inch.  Add ½ of the breadcrumbs, scattered over the bottom, tilting the baking dish back and forth to make sure the entire dish is well covered. Pat down to make adhere and then shake out any extra into a bowl with the remaining crumbs.

Beat the egg in a small dish and pour it into the crumb covered baking dish again tilting the dish back and forth to allow the egg to cover the first layer of crumbs. Scatter the remaining crumbs and again tilt to make sure the entire bottom is covered with the second layer and then lightly pat down.

Carefully spoon the pasta into the double crusted dish, spreading it around evenly while trying to not disturb the bottom crust.  Place in the pre-heated oven and bake for about 20 minutes until heated all the way through and the bottom crust is golden brown (the advantage of a glass baking dish).

Remove from over, let sit for 10-15 minutes.  Carefully turn out onto a large platter and garnish with a few basil leaves. Serve warm.

NOTE: this dish goes well served with Veal Polpette and a nice simple salad.

BUON MANGIATA!