Creamy Lemon Parmesan Pasta

Bring a large pot of water to boil and add salt (about 1 tablespoon) to season it. When water is boiling add the pasta and cook according to package directions for al dente (about 8 minutes).

While the pasta is cooking, whisk together the lemon zest, minced garlic, and the egg yolks in a small bowl.

When it’s done drain pasta and reserve about 1/2 cup of the water. Quickly whisk together the egg yolk mixture and the pasta water, and add the lemon juice. Add the pasta back into the hot pot, reduce the heat to medium, and add the egg yolk mixture. Stir constantly until a thick sauce forms. Remove from the heat and add the Parmesan cheese and stir until completely melted. Serve hot with chopped basil and black pepper if desired.