Lemon Parmesan sauce for pasta

Ingredients for 4 servings:

• 2 egg yolks
• 2 lemons, untreated
• 150 g Parmesan
• 7 tbsp olive oil
• 1 bunch of basil
• salt and pepper
• e.g. noodles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Place 2 egg yolks in a large bowl. Grate the Parmesan cheese and add it. Rinse the lemons thoroughly under hot water, then grate the zest into the bowl. Halve the lemons and add the juice of 1 1/2 lemons and the oil, and mix everything together. Season with salt and pepper. The mixture should taste like lemon, not Parmesan. Stir in the remaining lemon juice to taste. Pluck the basil and grind it in a mortar until it forms a creamy, smooth mixture, then stir it into the Parmesan mixture. While the pasta is simmering in the pot, use the bowl containing the Parmesan mixture as a lid so it also warms up. Don’t drain the cooked pasta; instead, add it to the Parmesan mixture with a slotted spoon. The cooking water will soften it; if necessary, add a little more pasta water to make the sauce creamier.