Name: Three-Cheese Lemon Spaghetti
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. spaghetti -; Extra-virgin olive oil -; 2 tbsp. unsalted butter -; 3 lemons, thinly sliced and seeds removed -; 3 garlic cloves, grated -; Freshly ground black pepper -; 2 tbsp. flour -; 1 1/2 c. grated Parmesan -; 1 1/2 c. grated Gruyere -; 1 1/2 c. grated pecorino Romano -; 2 egg yolks, room temperature -; 1/4 c. chopped fresh parsley, plus more for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Three-Cheese Lemon Spaghetti

1. Kosher salt -

2. 1 lb. spaghetti -

3. Extra-virgin olive oil -

4. 2 tbsp. unsalted butter -

5. 3 lemons, thinly sliced and seeds removed -

6. 3 garlic cloves, grated -

7. Freshly ground black pepper -

8. 2 tbsp. flour -

9. 1 1/2 c. grated Parmesan -

10. 1 1/2 c. grated Gruyere -

11. 1 1/2 c. grated pecorino Romano -

12. 2 egg yolks, room temperature -

13. 1/4 c. chopped fresh parsley, plus more for garnish -

How to cook deliciously - Three-Cheese Lemon Spaghetti

1. Stage

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. Stage

In a large sauté 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. Sauté 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. Stage

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