Lemon Linguine - cooking recipe

Ingredients

2/3 cup heavy cream
2 egg yolks
1/2 cup grated parmesan cheese
2 lemons, juice and zest of, grated
1 lb linguine
1/4 cup butter
1/4 cup chopped fresh parsley

Preparation

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