Lemon Linguine

1. 1

   Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.

2. 2

   In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.

3. 3

   Stir in Parmesan cheese, lemon juice and lemon zest; set aside.

4. 4

   Cook pasta al dente.

5. 5

   Melt butter in a large saucepan over medium heat.

6. 6

   Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.

7. 7

   Remove from heat. Add parsley, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.