Note"1 cup lemon juice" is unusually large for this amount of pasta — that's what the saved note says, preserved as written; you may want to start with less and add to taste.
Ingredients
- 4 cloves garlic, finely chopped
- 2 tbsp extra virgin olive oil
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup finely grated Parmigiano Reggiano, plus more for serving
- Finely grated zest of 1 lemon
- 1 cup lemon juice
- 1 lb linguine
Instructions
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, cook the garlic in the oil over low heat until softened. Remove from heat.
In a medium bowl, lightly whisk the egg yolks and cream. Stir in the cheese, lemon zest, and lemon juice.
Cook the pasta until al dente. Reserve a cup of the cooking liquid, then drain. Immediately return the hot pasta to the pot (keep it on the warm burner but with the flame off). Stir in the garlic oil, then the egg mixture, tossing to coat and create a smooth, creamy sauce. Season to taste with salt and pepper.
Serve immediately with extra cheese on the side.