THREE CHEESE LEMON SPAGHETTI

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Three Cheese Lemon Spaghetti image

Number Of Ingredients 12

1/8 teaspoon Salt
1 pound Spaghetti
2 tablespoons Olive Oil
2 tablespoons Butter
3 Lemons (seeded, sliced thin)
3 teaspoons Garlic (minced)
1/8 teaspoon Pepper
1 1/2 cups Parmesan (grated)
1 1/2 cups Gruyere (grated)
1 1/2 cups Romano Cheese (grated)
2 Egg Yolks (room temperature)
1/4 cup Parsely (fresh, chopped)

Steps:

  • 1. 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. 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.
  • 3. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth.
  • 4. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water
  • 5. Drain pasta and toss together with parsley and sauce. Serve immediately.

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