THREE-CHEESE LEMON SPAGHETTI

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Three-Cheese Lemon Spaghetti image

Number Of Ingredients 13

1/2 teaspoon Salt
1 pound Spaghetti
2 tablespoons Olive Oil
2 tablespoons Butter
3 Lemons [sliced thin, seeded]
3 teaspoons Garlic [minced]
1/4 teaspoon Pepper
2 tablespoons Flour
1 1/2 cups Parmesan Cheese [grated]
1 1/2 cups Gruyere [grated]
1 1/2 cups Romano [grated]
2 Egg Yolks [room temperature]
1/4 cup Parsley [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. 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. Drain pasta and toss together with parsley and sauce. Serve immediately.

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