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Recipe from


10 oz. Spaghetti

1 Egg Yolk

1 Lemon, zested

1 cup Grana Padana Cheese, or pecorino cheese

1/2 cup Heavy Whipping Cream

Salt, to taste

Parsley, chopped, optional for topping


Bring a large pot of salted water to a boil. Once boiling, add in the spaghetti and cook as per the package instructions.

In the meantime, start preparing the lemon sauce. In a mixing bowl, whisk the egg yolk. Add in the zest and juice from half of the lemon. Pour in the heavy cream and whisk to combine.

Add in half of the cheese and mix to combine. If too watery, add in more cheese, a little bit at a time, until a creamy consistency. Once spaghetti is ready, scoop into a frying pan, reserving some of the pasta water. Pour the lemon sauce on top of the spaghetti, add a pinch of salt and mix together over a low flame.

Add a half a ladle of the pasta water and mix. If not saucy enough, add another half scoop of pasta water.

Serve with a sprinkle of cheese on top and some chopped parsley.

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