Fettuccine for an (almost) spring day

Today it was a beautiful day. After a couple of weeks where the temperatures went to minus 20.C, today with it's wonderful 5.C felt like spring. We decided to go for a little walk and ended up being outside for more than an hour. It was sunny, it smelled like summer at the beach (the sea is actually around 20km away from here, but who cares), it was just a perfect (almost) spring day. So when we got home I felt the urge to make a lunch to "pair" with this day.

Pasta is perfect for every situation. So I took the recipe of a Carbonara and just made it lighter.

400g of fresh fettuccine

1 small onion finely diced
2 cloves of garlic smashed

300ml of cream (I mixed heavy cream and crème fresh)

grated ginger, black pepper, salt, mustard (1 or 2 tea spoons)

70g of grated parmesan cheese

1/5 a lemon's juice

1 egg

a handful of chopped fresh basil and lemon balm leaves

Cook the pasta, rinse it with cold water and reserve. 

In a sauce pan with bit of olive oil cook the onion until transparent. Add the garlic.

Add the cream and the seasoning and let it simmer for 5 min. Add the lemon juice.

Add the parmesan and rectify the seasoning if needed cook for 2 min. 

Add the egg and stir very gently until its completely incorporated. 

Take out of the heat (or fire if you are lucky...I'm not) and add the herbs. 

Add the sauce to the pasta and finish with some more fresh leaves. I served it with a home made kind of red pepper sweet and sour sauce. I would have liked to add some pine nuts but "someone" said he didn´t like pine nuts.