Kosher salt
1 egg yolk
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 lemon
8 ounces dried pappardelle pasta
2 tablespoons butter, salted or unsalted
2 tablespoons fresh chopped parsley
Bring a large pot of salted water to a boil.
In a large bowl, whisk together the egg yolk, cream, 1/2 cup Parmesan, and 1/2 teaspoon salt. Grate the zest from the lemon over the bowl, then slice the lemon in half and squeeze in the juice from one half. Whisk to combine.
Cook the pasta until al dente, usually 8 to 10 minutes.
Drain the pasta and immediately add to the bowl with the lemon cream. Top with the butter, then use 2 forks or a pair of tongs to gently toss the pasta until it’s coated with the sauce. Cover the bowl and let it sit for 5 minutes to thicken.
Serve hot, and sprinkle with desired parsley, additional grated Parmesan, and lemon zest!