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:
- 27mins
- Ingredients:
- 8
- 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
- Zest and juice the lemon.
- Mix these with the egg yolks, cream and parmesan cheese and season to taste with the salt and pepper.
- Boil pasta.
- When ready, reserve a big spoonful of the water, then drain.
- Return pasta to pan (off heat) and add sauce, mixing quickly.
- Move fast to keep everything from going cold.
- Add a little of the reserved liquid if it goes dry.
- Serve immediately.
- Garnish with herbs.
- Note: cooking time is approximate, varies with pasta chosen.
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RECIPE SUBMITTED BY
SolightlyUK
United Kingdom
I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.
