Ingredients: 11

Servings: 4

2 jumbo egg yolks

the finely grated zest of 1 lemon

the juice of one big, juicy lemon

250 ml cream

250 ml grated Parmesan cheese

250 g good-quality or homemade fettuccini pasta

salt to taste

30 ml butter

pepper to taste

extra grated parmesan

lemon wedges


  • Whisk together the egg yolks, lemon zest and juice, cream and the 250 ml grated Parmesan cheese and set aside.
  • Cook the pasta in salted water according to the manufacturers pack instructions until al dente. Ladle out and reserve a bit of the pasta cooking water and drain and discard the rest.
  • Return the pasta to the saucepan, add the butter, season to taste and add enough of the reserved cooking water to slightly moisten it.
  • When the pasta has become piping hot again, pour in the creamy-egg mixture and toss well until piping hot.
  • Remove from heat and serve at once with extra grated Parmesan cheese and lemon wedges.
  • A crisp green salad with an oil-free dressing will not be wasted as a side dish.