Ingredients

Instructions

  1. Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
  2. In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
  3. Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
  4. Cook pasta al dente.
  5. Melt butter in a large saucepan over medium heat.
  6. Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
  7. Remove from heat. Add parsley, toss and serve.