Whisk together egg slurry in a small bowl and side aside:
- 1 egg
- 1 egg yolk
- 1 tablespoon creme fraiche (or heavy cream)
- 3 ounces parmesan cheese, grated
In a stock pot, cook in heavily salted water until 2 minutes short of al dente (or just enough to heat fresh pasta through):
- 200 grams dried pasta (e.g. linguine or spaghetti)
Meanwhile, mix to combine in a high-walled saute pan, and begin heating over very low heat:
- 3 tablespoons olive oil
- 1 clove garlic, thinly sliced
- Zest of 1 lemon
- Black pepper
Add pasta to saute pan and toss together:
- Parsley, chopped
- Juice of 1/2 lemon
Add, and adjust until the desired texture is reached:
- 1/4 cup boiling pasta water, plus more, to texture
- Most of the egg slurry, to texture
- Kosher salt, to taste
Garnish:
- Parmesan cheese, finely grated
- Black pepper