Pasta Al Limone

In a medium-sized bowl, crack in 1 egg, 1 egg yolk, 1 tablespoon of cream, and 3 ounces of grated parmesan cheese. Which to combine.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

For the Al Limone sauce, into a high-walled saute pan goes 2-3 tablespoons of olive oil, sliced garlic from earlier, 1 teaspoon of chili flakes, the zest of 1 lemon, and freshly ground black pepper. Mix to combine.

Once combined, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

Once pasta is added, give everything a toss to fully incorporate everything.

Over medium-low heat add the juice of either ½ a lemon or the juice of 1 whole lemon, a small pour of olive oil, and ¼ cup of freshly chopped parsley. Stir together until combined.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary, checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese.

Off the heat, slowly add in the egg slurry while simultaneously stirring the pasta and adding pasta water if needed. Season to taste with kosher salt.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.