Bob Cuillo’s Lemon Pasta
- 2 lb fresh egg pasta
- 4 Meyer lemons, zested and juiced
- 1 cup heavy cream
- 4 egg yolks
- 1 cup parmesan cheese
- Parsley, finely chopped
In low heat, cook the cream and egg yolks until just before boiling, stirring to ensure the mixture is well blended. Stir in the lemon juice, zest and cheese. Lower heat and simmer.
In a large pot, cook the egg pasta al dente. Drain well. Place the pasta in a large serving bowl and toss with the cream mixture. Top with more parmesan cheese and chopped parsley. Serve immediately.