lemon linguine

my friend katie, asked me today if I had a good pasta recipe that I could share with here.  of course, I always have recipes to share.  this is one of those great dishes that are easy to make and we always have the ingredients on hand.  this makes a great, really simple dinner.

lemon linguine

2 pounds of linguine
2 egg yolks
⅔ cup of heavy cream
½ cup of freshly grated parmesan
zest of 1 lemon and juice of ½, plus more juice if needed
pinch of salt
freshly milled black pepper
4 tablespoons (½ stick) of unsalted butter
2-3 tablespoons of chopped parsley

1. fill a large pot with water and cook the pasta according to the instructions on the package.
2. in a bowl, beat the yolks, cream, parmesan, zest of the whole lemon and juice of a half of it, the salt, and a good grind of pepper with a fork.  taste and adjust seasoning, if you want it more lemony, then, of course, add more juice.
3. as soon as the pasta looks ready, remove a cup of the cooking liquid and drain the pasta.  then, off the heat, toss it back in the pot and stir in the butter until the butter's melted and the pasta is covered all over.
4. once the pasta's covered with the butter, stir in the egg mixture until it is all incorporated into the pasta, adding some of the cooking liquid if it looks a bit dry.  (only 2 tablespoons or so--you do not want a wet mess--and only after you think the sauce is incorporated.)  sprinkle over the parsley and serve.