Three-Cheese Lemon Spaghetti

• Vegetarian

• Produce

  • 3 Garlic cloves
  • 3 Lemons
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Egg yolks

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Flour
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/2 cup Gruyere, grated
  • 1 1/2 cup Parmesan, grated
  • 1 1/2 cup Pecorino romano, Grated

Found on delish.com

Ingredients

• kosher salt
• 1 lb. spaghetti
• extra-virgin olive oil
• 2 tbsp. unsalted butter
• 3 lemons, thinly sliced and seeds removed
• 3 garlic cloves, grated
• Freshly ground black pepper
• 2 tbsp. flour
• 1 1/2 c. grated Parmesan
• 1 1/2 c. grated Gruyere
• 1 1/2 c. grated pecorino Romano
• 2 egg yolks, room temperature
• 1/4 c. chopped fresh parsley, plus more for garnish

Directions

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