Directions:
- Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
- In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
- Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
- Cook pasta al dente.
- Melt butter in a large saucepan over medium heat.
- Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
- Remove from heat. Add parsley, toss and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 670.91 Kcal (2809 kJ) | ||
| Calories from fat | 253.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.19g | 43% | |
|---|---|---|---|
| Cholesterol | 167.89mg | 56% | |
| Sodium | 318.14mg | 13% | |
| Potassium | 125.26mg | 3% | |
| Total Carbs | 84.65g | 28% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.3mg | 19% | |
| Calcium | 208.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 312.18 Kcal (1307 kJ) | ||
| Calories from fat | 118.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 43% | |
|---|---|---|---|
| Cholesterol | 78.12mg | 56% | |
| Sodium | 148.03mg | 13% | |
| Potassium | 58.28mg | 3% | |
| Total Carbs | 39.39g | 28% | |
| Sugars | 1.54g | 13% | |
| Dietary Fiber | 3.62g | 31% | |
| Protein | 10.84g | 47% | |
| Vitamin C | 9.6mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 19% | |
| Calcium | 97mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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