1 pkg. spinach linguini (green)
1/2 c. butter
1 c. heavy cream
1 c. grated Parmesan cheese
1 lg. egg yolks, beaten
1 tbsp. lemon juice
1/4 tsp. pepper
1 (3 oz.) jar pine nuts (I don't always put these in)
Cook linguini according to package directions. Drain. Toss with 1 tablespoon salad oil. Keep warm.
Make Sauce: In medium saucepan, heat butter and cream until butter is melted. Whisk in Parmesan cheese, egg yolk, lemon juice and 1/4 teaspoon pepper. Bring almost to boil, whisking constantly. Simmer, whisking for 3 minutes. Whisk in 1 tablespoon water until well blended. Pour over linguini. Sprinkle with pine nuts. Serve immediately.
