1) Bring a large pot of salted water to a boil. Cook the pasta until just tender.

2) Add 2 egg yolks to a small saucepan with a pinch of pepper.

3) Place over very low heat and whisk for 2 minutes until pale and creamy.

4) Pour in the cream in tiny splashes at first, whisking constantly.

5) Continue until the mixture becomes fluffy and smooth.

6) Increase heat to medium and whisk for 3 minutes until the sabayon thickens.

7) Add half the parsley, half the lemon juice, a little zest, and the chopped garlic if using.

8) Taste and adjust with more lemon, salt, or pepper.

9) Drain the pasta and return it to its pot.

10) Pour in the lemon sabayon and toss gently until glossy and coated.

11) Divide over plates. Top each portion with an egg yolk, drizzle extra sauce, and finish with lemon zest, parsley, and black pepper. Serve immediately.