Lemon Penne Pasta

1. 1

   Cream the butter with a fork, add the egg yolks and the lemon peel and continue stirring.

2. 2

   Add the lemon juice, the nutmeg, a pinch of chili pepper, and a pinch of salt.

3. 3

   Cook the pasta to 'al dente' in a stockpot of salted boiling water, drain the pasta and return it to the pan, add the butter mixture and the parmesan and stir.

4. 4

   Serve with some chopped parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.