Imported from the web

Lemon Pasta

Name: Lemon Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 10 oz spaghetti; 1 egg yolk; 1 lemon zest (from 1 lemon); 0.5 lemon juice (juice of half of the zested lemon); 1 cup Grana Padano cheese or pecorino cheese (The source lists these as alternatives.); 0.5 cup heavy whipping cream; salt (to taste); parsley (chopped; optional for topping)

Recipe by Pasquale Sciarappa Facebook

Imported by Danny Zeff on SeeMeCook

A summery spaghetti dish coated in a creamy, lemony sauce with Grana Padano or pecorino. Chopped parsley is an optional fresh finish.

3 servings20 minItalian

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Ingredients

10 oz spaghetti
1 egg yolk
1 lemon zest (from 1 lemon)
0.5 lemon juice (juice of half of the zested lemon)
1 cup Grana Padano cheese or pecorino cheese (The source lists these as alternatives.)
0.5 cup heavy whipping cream
salt (to taste)
parsley (chopped; optional for topping)

Steps

1
Cook the spaghetti in salted water until al dente. Reserve some pasta water before draining.
2
In a bowl, combine the egg yolk, juice of half the lemon, Grana Padano or pecorino, and heavy cream to make the lemon sauce.
3
Add the cooked pasta to the lemon sauce and toss to coat. Add a little reserved pasta water as needed to help the sauce coat the spaghetti.
4
Serve the pasta topped with the lemon zest and, if desired, chopped parsley.

Notes

The transcript specifies juice from half a lemon, while the description lists one lemon zested. The source does not provide detailed sauce preparation or cooking instructions beyond combining the listed ingredients with the al dente pasta and pasta water.