- 1 egg yolk
- 1 1/2 tablespoons olive oil
- 2 ounces grated Parmesan
- zest of 1 lemon, plus a little juice to taste
- 1 small bunch fresh basil
- Salt and pepper to taste
- 3/4 pound tagliatelle pasta
In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest.
Place half the basil in a mortar and pestle (or a small food processor) and mash (or process) to a paste. Add it to the egg mixture. Roughly chop the rest of the basil and add it, too.
In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water.
Return the cooked pasta to the pot and add the basil-egg mixture. Toss well to combine, then add pasta cooking water little by little until the pasta is coated in a creamy sauce. Season to taste with salt and pepper and serve immediately.