This is another of Nigella Lawson's delicious and very quick recipes from the Nigella Bites series.
| 750 g | dried linguine |
| 2 | egg yolks |
| 50 g | freshly grated parmesan and some more to taste |
| 150 ml | double cream |
| zest and juice of 1 lemon |
| 15 g | butter |
| flat leaf parsley, roughly chopped |
Put the pasta in to cook in boiling salted water.
Put the egg yolks into a bowl and beat with a fork. Add the grated parmesan, cream, lemon zest and juice and whisk. You don't want the sauce fluffy, just combined.
As soon as the pasta is cooked, drain it and then, off the heat, toss it back in the pan. Throw in the butter and stir it about. Make sure that the butter melts and the pasta is well coated. Then add most of the sauce and turn the pasta well in it.
Tip the pasta into a serving bowl and add the rest of the sauce, a final smattering of parmesan and some roughly chopped parsley. Serve at once.
Serves 6.
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