Lemon pasta with salmon
° 750 pasta
° 2 egg yolks
° 50 g freshly grated parmesan
° 150 ml cream
° zest and juice of a 1 or half lemon
° 15 g butter
° parsley, roughly chopped
Put the pasta in to cook in boiling salted water.
Put the egg yolks into a bowl and beat with a fork. Add the grated parmesan, cream, lemon zest and juice and whisk. You don't want the sauce fluffy, just combined.
As soon as the pasta is cooked, drain it and then, off the heat, toss it back in the pan. Throw in the butter and stir it about. Make sure that the butter melts and the pasta is well coated. Then add most of the sauce and turn the pasta well in it.
Tip the pasta into a serving bowl and add the rest of the sauce, a final smattering of parmesan and some roughly chopped parsley. Serve at once.
I served cooked salmon with the pasta and it tasted excellent. This dish was quick, easy and tasted heavenly.
The recipe is originally from Nigella Lawson and it's called Nigella's lemon linguine.