Three-Cheese Lemon Spaghetti

• 1/2 teaspoon Salt
• 1 pound Spaghetti
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 3 Lemons sliced thin, seeded
• 3 teaspoons Garlic minced
• 1/4 teaspoon Pepper
• 2 tablespoons Flour
• 1 1/2 cups Parmesan Cheese grated
• 1 1/2 cups Gruyere grated
• 1 1/2 cups Romano grated
• 2 Egg Yolks room temperature
• 1/4 cup Parsley chopped

1. 1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1 cup pasta water
2. 2. In a large saute pan over low heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter starts to bubble add garlic, lemons, 1 teaspoon salt, 1/2 teaspoon black pepper. Saute until lemons are softened, about 2 minutes. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water
3. 3. Drain pasta and toss together with parsley and sauce. Serve immediately.

salt, olive oil, butter, lemons, garlic, pepper, flour, parmesan cheese, gruyere grated, romano grated, egg yolks , parsley chopped

Taken from www.epicurious.com/recipes/member/views/three-cheese-lemon-spaghetti-5ab535fb1e6b630b3ae1ff57 (may not work)