Linguine with lemon and herbs
Instructions
Beat with a whisk the eggs with cream, parmesan cheese, salt, lemon peel and julienne her juice and chopped watercress.
Cook pasta al dente, drain and return to pot.
Pour in the egg mixture, stir, season with a ground pepper and serve immediately very hot.
Ingredients and dosing for 4 persons
- 400 g of type pasta linguine
- 2 eggs
- 1 egg yolk
- 1 untreated lemon
- 1 bunch of watercress
- 20 g of grated parmesan cheese
- Salt
- Black pepper
- 10 cl of cream