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Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.
Tip in the linguine, helping all of it to submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.
Get on with making the sauce. In a bowl, put the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and a good grating of pepper and beat with a fork.
When the timer goes off check to see if the pasta is cooked or needs the full time.
Once ready, take out a mugful of the pasta water before you drain it, then once drained return to either the saucepan or a large warmed bowl.
Add the butter and toss it through, then add the sauce, tossing the pasta well, and adding a little of your reserved pasta-cooking water to help it emulsify and lightly coat the pasta. Have a taste to see if you want the juice from the remaining half lemon.
Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately.