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Lemon Pasta
A bright, creamy pasta made with lemon, egg yolk, Grana Padano or pecorino cheese, and heavy cream. The sauce is finished with pasta water for a smooth consistency and can be topped with parsley.
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Ingredients
- 10 oz Spaghetti
- 1 Egg yolk
- 1 Lemon (Zested; the transcript also calls for the juice of half a lemon.)
- Lemon juice (Juice of half a lemon, as stated in the transcript.)
- 1 cup Grana Padano cheese (Or pecorino cheese.)
- 0.5 cup Heavy whipping cream
- Salt (To taste.)
- Pasta water (Reserved from cooking the spaghetti; amount not specified.)
- Parsley (Chopped; optional for topping.)
Steps
- 1
Cook the spaghetti in salted water until it is al dente. Reserve some of the pasta water before draining.
- 2
Prepare the lemon sauce with the egg yolk, lemon juice, Grana Padano cheese, and heavy cream.
- 3
Add the cooked al dente pasta to the lemon sauce and loosen it with reserved pasta water until combined.
- 4
Top with chopped parsley, if desired, and serve immediately.
Notes
The description specifies one lemon, zested, while the transcript additionally specifies the juice of half a lemon. The source does not provide an exact amount of pasta water or detailed sauce-mixing instructions.
Nutrition per serving
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