Lemon spagetti

This is very like a carbonara, but fresh and summery. My friend Lucy wanted an idea for something summery and i remembered this! Serves 2

Ingredients:
Juice and zest of 1 large lemon
3 egg yolks and 1 egg white
150 mls cream
handful freshly grated parmesan
Spagetti for 2 (large handful)
Salt

Method:
1. Boil the spagetti until cooked (i like al dente)
2. Beat the eggs and add salt and lemon juice and zest. Add a little cheese.
3. Drain the pasta and remove from the heat. Stir in the egg mixture and keep stirring to make sure that you don't end up with scrambled eggs! Finally add the cream and the rest of the cheese.
4. Nigella says not to add pepper. I personally think it goes really well with fresh pepper and parsely but of course this a personal taste!