Ingredients
kosher salt
1 lb. spaghetti
extra-virgin olive oil
2 tbsp. unsalted butter
3 lemons, thinly sliced and seeds removed
3 garlic cloves, grated
Freshly ground black pepper
2 tbsp. flour
1 1/2 c. grated Parmesan
1 1/2 c. grated Gruyere
1 1/2 c. grated pecorino Romano
2 egg yolks, room temperature
1/4 c. chopped fresh parsley, plus more for garnish
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1 cup pasta water.Step 2In a large sauté pan over low heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter starts to bubble add garlic, lemons, 1 teaspoon salt, 1/2 teaspoon black pepper. Sauté until lemons are softened, about 2 minutes. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water.Step 3Drain pasta and toss together with parsley and sauce. Serve immediately.
