Lemon Linguine

Directions

1. 1
   Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
2. 2
   In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
3. 3
   Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
4. 4
   Cook pasta al dente.
5. 5
   Melt butter in a large saucepan over medium heat.
6. 6
   Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
7. 7
   Remove from heat. Add parsley, toss and serve.