Ingredients (serves 2)
juice and zest of half a lemon
4 tbsp of light single cream
50g parmesan cheese, grated
1 egg yolk
freshly ground black pepper
- Cook the pasta according to instructions.
- Meanwhile combine the cream, parmesan and egg yolk and mix well. Slowly add the lemon zest and juice to avoid curdling.
- Drain the pasta, and stir in the sauce until the pasta is well-coated and the sauce is melted. Add a little water if absolutely needed.
- Serve immediately with freshly ground black pepper.