This just takes a few minutes to prep, so it is best done at the last minute, just as you’re packing your picnic.
2 egg yolks (Click to see How to Separate an Egg) freshly grated Parmesan cheese 1/2 cup all-purpose cream zest and juice of 1 lemon 750 grams cooked linguine or spaghetti 1 tablespoon butter roughly chopped parsley
1 Prepare the lemon cream: Beat egg yolks in a bowl, then whisk in Parmesan cheese, cream, zest and juice lemon. Set aside. 2 Put the pasta back in the pan over low heat. Add butter and toss the pasta until well coated. Add the sauce slowly while tossing the pasta. Add chopped parsley.
Photography by Ocs Alvarez | Styling by Sharlene Tan
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