We revamped this classic by replacing heavy cream with an egg. The dish is light and lemony; it is a fantastic quick meal that’s ready in about 20 minutes. The egg helps create a creamy sauce that clings to the pasta, while the heat from the pasta cooks the egg. Since this dish is all about lemons, choose the nicest looking lemon with unblemished skin for zesting and juicing. Lemons with thick, pebbly skins are easier to zest than those that have thin skins. You’ll want to zest just the thin yellow layer, stopping before you start zesting the bitter white pith below. You’ll need 1 large lemon to produce enough zest and juice for this dish.
Uncooked whole wheat spaghetti
⅔ tbsp(s), or 2 teaspoons
Canned chicken broth
½ cup(s), or less as needed
1 large egg(s), beaten
Grated Parmesan cheese
Fresh lemon juice
3 tbsp(s), or to taste
2½ tsp(s), or to taste
½ tsp(s), or to taste
¼ tsp(s), freshly ground, or to taste
¼ cup(s), fresh, minced
- Cook pasta according to directions; drain and set aside.
- Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.
- Remove pot from heat and add pasta, egg, and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley.
- Yields about 1 cup per serving.