Fill a large and high pan with cold tap water and add a dash of salt to it. Place the pan over high heat until boiling. Then add the spaghetti and cook until it is nearly tender.

In the meantime add 2 of the egg yolks to a medium saucepan and season with a pinch of pepper.

Place the pan over very low heat. Then using a balloon whisk or a hand mixer and gently beat the yolks for 2 minutes until very creamy and pale. Then little by little incorporate the cream. Only add little splashes in the beginning.

Beat the yolk and cream in between additions. You should end up with a very creamy and fluffy light kind of sabayon. Then turn the heat up to medium and beat the sabayon for another 3 minutes until thick. Then add half of the freshly chopped parsley, half of the lemon juice and a sprinkle of the lemon zest.

Stir and check the seasoning. Add extra pepper, salt or lemon juice to taste if necessary. Once the pasta is tender, drain it and then transfer it back to the pan you cooked it in. Add the lemon sabayon.

Stir the spaghetti well. Divide it over deep plates and carefully put an egg yolk on top. Drizzle with the remaining lemon sauce and garnish with the rest of the lemon zest and an extra sprinkle of freshly ground black pepper. Serve hot.