Spaghetti al limone with lemon and parmesan sauce

Ingredients for 4 servings:

• 500g spaghetti
• 1 organic lemon(s), preferably Amalfi lemon
• 500 ml vegetable broth or chicken broth
• 2 eggs
• 80 g Parmesan
• 1 bunch of parsley
• 2 tbsp butter, cold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook spaghetti in plenty of salted water. At the same time, finely grate the zest of a juicy organic lemon. Squeeze the juice and reduce it by half with 450 ml of stock. Grate the Parmesan cheese and whisk it with the remaining stock and 2 eggs. Tear and chop the leaves from 1 bunch of parsley. Stir them into the reduced stock along with 2 tablespoons of butter and the lemon zest. Drain the spaghetti, drain briefly, and then toss with the stock and Parmesan and egg mixture until all the pasta is coated in a creamy emulsion. Serve immediately.