Can I Make The Lemon Linguine Without Eggs?

Our answer

Nigella's Lemon Linguine (from HOW TO EAT coats strands of cooked pasta in a creamy, citrussy, cheesy sauce. The two egg yolks in the recipe help to slightly thicken the sauce, as well as adding a little extra richness.

If you are unable to eat eggs, it is easiest to omit the egg yolks altogether. Increase the butter to 45g (3 tablespoons) and toss the pasta with the cream, Parmesan and lemon zest and juice. The starches from the pasta will help to thicken the sauce and you will probably only need to use a very small amount of the pasta cooking water - just add enough, a little at a time, until the lemony sauce lightly coats the pasta.