Total Time
45mins
Prep 20 mins
Cook 25 mins

Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

Delicious! I added 3 cloves of garlic which I sauteed for a couple minutes in the butter before tossing with the pasta. I seasoned the butter with salt and pepper as well as the finished dish. Finally I added a healthy amount of capers at the end. I did not have any parsley on hand, it was fine without. The sauce is indeed very lemony but I found it delicious.

Christina N. November 29, 2015

Very lemony, the best lemon sauce I have ever had for pasta! Obviously, salt and pepper needs to be added and I also added 2 cloves of garlic, crushed. Served with tortellinis and green beans, both boiled in the same pot, easy!

rosslare December 29, 2010

I made this recipe but cut in half because there was only 2 of us eating. I made it as directed. My son and I found it to be a bit bland, and I was worried that the lemon would be too strong. Next time, I would add some garlic, salt or other spice, such as seasoned salt, next time. Thanks for an easy recipe. I would make again but with added ingredients.

diner524 May 17, 2007

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