Ingredients

1/2 teaspoon Salt

1 pound Spaghetti

2 tablespoons Olive Oil

2 tablespoons Butter

3 Lemons [sliced thin, seeded]

3 teaspoons Garlic [minced]

1/4 teaspoon Pepper

2 tablespoons Flour

1 1/2 cups Parmesan Cheese [grated]

1 1/2 cups Gruyere [grated]

1 1/2 cups Romano [grated]

2 Egg Yolks [room temperature]

1/4 cup Parsley [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. 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

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