You will need: 8 oz pappardelle, 3/4 cup half-and-half, 3 egg yolks, 3 cloves garlic, minced, zest & juice of 1 lemon, salt & pepper, 1/8 cup chopped almonds, handful fresh parsley, chopped.
  1. Cook the pappardelle in boiling salted water, according to the directions on the package. Drain and set aside.
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  2. Combine the egg yolks, half-and-half, garlic, lemon zest (reserve a tiny pinch for garnishing later), lemon juice, and salt and pepper to taste in a heatproof bowl. Place over a pot of boiling water (see note) and whisk until the mixture thickens into a pale yellow, smooth sauce, 4-5 minutes).
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    Note: If you have ever made hollandaise sauce, this is a very similar process. By putting the heat-proof bowl over the boiling water, you are essentially creating a double boiler, so it is important that the bowl is large enough to sit on top of the pot without falling in. If you own a double boiler, this is a great way to use it.
  3. Once the sauce is thick, remove from the heat and toss with the cooked pappardelle.
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  4. Divide into bowls and top each one with almonds, parsley, and the reserved lemon zest.
  5. Serve immediately.
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