Ingredients

1/8 teaspoon Salt

1 pound Spaghetti

2 tablespoons Olive Oil

2 tablespoons Butter

3 Lemons (seeded, sliced thin)

3 teaspoons Garlic (minced)

1/8 teaspoon Pepper

1 1/2 cups Parmesan (grated)

1 1/2 cups Gruyere (grated)

1 1/2 cups Romano Cheese (grated)

2 Egg Yolks (room temperature)

1/4 cup Parsely (fresh, chopped)

Preparation

  1. Bring 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.

  2. In 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.

  3. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth.

  4. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water

  5. Drain pasta and toss together with parsley and sauce. Serve immediately.