Total time: 21 min • Prep: 10 min • Cook: 11 min • Serves: 4 • Difficulty: Easy

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.