Get a pot of heavily salted water on to boil. Once boiling, cook the pasta for 1 minute less than the package instructions. Mix the cream, Parmesan, egg yolks, lemon zest and juice in a medium bowl.

Once the pasta is al dente (it will finish cooking in the sauce), reserve a mug of pasta water, drain and return to the pot. Turn the heat right down to low. Toss the butter with the pasta then add the cream mixture. Toss well, and add a heavy splash of pasta water. It’s important to add this after you add the mixture until it’s lovely and glossy. Keep stirring really well, mixing until a creamy lemon sauce forms, adding more pasta water as needed.

Serve immediately with black pepper on top and fresh herbs.