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Ingredients
  • Kosher salt
  • 1 egg yolk
  • ½ cup ( 125 ml) heavy cream, well shaken - see note below
  • ½ cup ( 125 g) freshly grated Parmesan cheese, plus more for serving
  • 1 lemon
  • 8 ounces ( 223 g) dried pappardelle pasta
  • 2 tablespoons ( 30 g) butter, salted or unsalted is fine
  • 2 tablespoons chopped parsley
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