Pasta Lemonata

This is a ovo-varian's (read: vegetarian who eats eggs) twist on pasta carbonara. Invented right on the spot.

Feeds 3

1. Boil about one large handful of spaghetti. Make sure you add salt to boiled water since this is the only place where salt comes into this recipe.
   
2. To make sauce, use warm, not hot, saucepan (I use a freshly washed saucepan and put it on a medium heat. Then after the washing water has slowly evaporated from the pan, it's now warm like a gentle heat.). Into saucepan, I add
• 1 tablespoon butter, to melt
• 1 tablespoon ready made pesto*
• approx. 2 teaspoons fresh lemon juice
• 2 egg yolks
3. Mix sauce, breaking yolks, over the turned-off burner. It should be creamy and lightly yellow-green. Add drained hot spaghetti to sauce right away to ensure that it will coat pasta (do not rinse pasta after draining).

* For pesto, my fav is the fresh made version at Bosa's refrigerator aisle. It boasts real basil and pine nuts. Most jarred versions use mostly parsley and cashews or other nuts.

If you have questions about this or suggestions for me to try next add to comments!