I actually first posted about a pasta recipe with a creamy, eggy lemon sauce the first week this blog was live, back in 2009. The recipe was inspired by one by Dave Lieberman, whose boy-next-door good looks, and proclivity for challah bread pudding and stuffed cabbage caught my attention when he was briefly on Food Network, hosting his fantastic show, which focused on fresh, affordable, simple foods, Good Deal with Dave Lieberman. 

When the San Francisco-based pasta company, Three Bridges sent me some fresh pappardelle (a wide, tender noodle), I knew I had to break it out again. 

The key to getting really rich, lemony flavor is a one-two punch of both lemon juice and lemon zest.

Though there is a little bit of technique involved, the dish is actually pretty simple. The main work is in whisking the sauce, which is cooked over boiling water, so the eggs cook gently with the half-and-half and lemon without scrambling.

If you have a double boiler, this is a great time to use it, but if, like me, you don't, just make your own with a bowl and a pot.

All that whisking really pays off though, because the sauce is utterly decadent. I top the sauced pasta with more lemon zest, plus parsley and coarsely chopped, lightly toasted almonds for crunch.

Serve this with a crisp green salad and Prosecco or another crisp white wine. 

 

Oooooh yeeeaaaahhh.