Pasta with Lemon Cream

This is a recipe by Nigella Lawson that I saw yesterday in a magazine at the hair salon. It is similar to others posted but will be very UK-user friendly as it doesn't use imperial measurements plus UK-available ingredients. For those in the US, "double cream" could be substituted with half and half or just plain cream. I will definitely be using this one when spring arrives.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  egg yolks
• 150  ml  double cream
• 50  g parmesan cheese, freshly grated
• 1  lemon, juice and zest of
•  salt and pepper, to taste
• 750  g  egg pasta
• 15  g butter
•  fresh herb, roughly chopped

Directions

1. Zest and juice the lemon.
2. Mix these with the egg yolks, cream and parmesan cheese and season to taste with the salt and pepper.
3. Boil pasta.
4. When ready, reserve a big spoonful of the water, then drain.
5. Return pasta to pan (off heat) and add sauce, mixing quickly.
6. Move fast to keep everything from going cold.
7. Add a little of the reserved liquid if it goes dry.
8. Serve immediately.
9. Garnish with herbs.
10. Note: cooking time is approximate, varies with pasta chosen.