My twenties were spent working and socialising. Probably in the opposite order. Until I met Dave, my dinner menu usually consisted of beer, chicken and sweet corn soup, dumplings, pub meals, wood-fired pizza or a drunkenly-made pasta dish I call ‘Lemony Pasta’.
I would make my way home after a lovely evening of playing pool and perhaps a beer or two, fumble about my tiny 50’s kitchen which consisted of a bench with sink and a fridge shorter than me, and voila Lemony pasta would appear. I would always make extra thinking I’d take it to work the next day. But somehow all that was ever left in the morning were the sticky dishes I’d forgotten to rinse before falling into bed. Don’t worry…it was just a phase we’ve all been through right?
Lemony Pasta came into my life from watching a Nigella DVD during a stint of house sitting and so the recipe has been adapted from the original through the countless times being made from memory. The best part of my version of this dish is the creamy ultra- lemony flavour. I purposely don’t add extra salt or pepper to the sauce to keep it soft and let the butter round out the tartness of the lemon juice.
3 egg yolks
½ – ¼ cup cream
Juice of 1 small lemon
A large knob of butter
Roughly chopped flat leaf parsley
Get your pasta water boiling in a large pot and add a big spoonful of salt.
In a bowl, gently whisk your egg yolks then add the cream and lemon juice. Gently whisk until combined.
Now add your pasta to the boiling water and cook until al dente. Drain and put back into the pot. Stir through the nob of butter until the pasta is thinly coated, then stir through the creamy egg sauce.
Serve garnished with finely grated Grand Padano and flat leaf parsley. Devour. And don’t forget to rinse your dishes.