Return to Main Recipes Page/Return to Home Page
2 pounds of linguini
Fill just about the biggest pot you have with water and bring to a boil. Put in the pasta.
In a bowl, put the yolks, cream, Parmesan, zest of the whole lemon and juice of a half of it, the salt, and a good grind of pepper and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then, of course, add more juice.
When the timer goes off, taste to judge how near the pasta is to being ready.
Remove a cup of the cooking liquid and drain the pasta. And then, off the heat, toss it back in the pot or put it in a preheated bowl. Throw in the butter and stir and swirl about to make sure the butter's melted and the pasta is covered all over.
Stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry. Sprinkle over the parsley and serve.
Posted by Susan Greene
Nutritional Info Per Serving: N/A
2 egg yolks
2/3 cup of heavy cream
1/2 cup of freshly grated Parmesan
Zest of 1 lemon and juice of 1/2, plus more juice if needed
Pinch of salt
Freshly milled black pepper
4 tablespoons (1/2 stick) of unsalted butter
2-3 tablespoons of chopped parsley