A luxurious and vibrant pasta dish featuring al dente linguine coated in a velvety, lemon-infused cream sauce, enriched with egg yolks, Parmesan, and finished with fresh aromatic herbs.

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 750 grams linguine
• 150 millilitres double cream
• 2 egg yolks
• 50 grams freshly grated Parmesan cheese (or vegetarian equivalent)
• zest and juice of 1 unwaxed lemon
• 30 grams butter
• small handful, chopped fresh flatleaf parsley
• small handful, torn (optional) fresh basil leaves
• to taste Maldon sea salt flakes
• to taste fresh black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. While the pasta cooks, in a small bowl, whisk together the egg yolks, double cream, half of the Parmesan cheese, and the lemon zest and juice. Season with a pinch of salt and pepper.
3. In a large pan or skillet, melt the butter over medium-low heat. Add the drained linguine to the pan.
4. Remove the pan from the heat and immediately pour the cream mixture over the pasta, tossing vigorously to coat. The residual heat from the pasta will gently cook the egg yolks and create a luscious sauce without scrambling.
5. Add a splash or two of the reserved pasta cooking water if the sauce is too thick, tossing until it reaches your desired consistency.
6. Stir in the remaining Parmesan cheese, chopped parsley, and torn basil (if using).
7. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.