Three-Cheese Lemon Spaghetti

Name: Three-Cheese Lemon Spaghetti
Ingredients: 1/2 teaspoon Salt; 1 pound Spaghetti; 2 tablespoons Olive Oil; 2 tablespoons Butter; 3 Lemons [sliced thin, seeded]; 3 teaspoons Garlic [minced]; 1/4 teaspoon Pepper; 2 tablespoons Flour; 1 1/2 cups Parmesan Cheese [grated]; 1 1/2 cups Gruyere [grated]; 1 1/2 cups Romano [grated]; 2 Egg Yolks [room temperature]; 1/4 cup Parsley [chopped]

13 ingredients

3 steps

Ingredients

1/2 teaspoon Salt
1 pound Spaghetti
2 tablespoons Olive Oil
2 tablespoons Butter
3 Lemons [sliced thin, seeded]
3 teaspoons Garlic [minced]
1/4 teaspoon Pepper
2 tablespoons Flour
1 1/2 cups Parmesan Cheese [grated]
1 1/2 cups Gruyere [grated]
1 1/2 cups Romano [grated]
2 Egg Yolks [room temperature]
1/4 cup Parsley [chopped]

Directions

1

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1 cup pasta water
2

2. In a large saute pan over low heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter starts to bubble add garlic, lemons, 1 teaspoon salt, 1/2 teaspoon black pepper. Saute until lemons are softened, about 2 minutes. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water
3

3. Drain pasta and toss together with parsley and sauce. Serve immediately.