Creamy Lemon Egg Spaghetti

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

2.While the pasta cooks, crack the eggs into a medium bowl and whisk them thoroughly until smooth. Add the lemon juice and Thousand Island sauce to the eggs and whisk again to combine. Season lightly with salt and freshly ground black pepper.

3.Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water and then drain the pasta.

4.Return the drained spaghetti to the pot over low heat. Add the unsalted butter and stir gently until melted and the pasta is well coated.

5.Remove the pot from the heat. Slowly pour the egg, lemon, and Thousand Island sauce mixture over the hot pasta, tossing quickly and continuously to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired creamy consistency is achieved.

6.Season with additional salt and pepper to taste. If desired, stir in grated Parmesan cheese for extra richness and sprinkle with chopped fresh parsley for color and freshness.

7.Serve immediately while warm, garnished with extra Parmesan and parsley if desired.