Maybe I shouldn't review this because my daughter wound up eating with us and she hates shrimp, so I substituted cubed chicken breast instead. I also used shiitake mushrooms. Something about the earthiness of the mushrooms and the char on the lemon just didn't send me. I did really like the texture of the sauce (I only used about 1/2 cup of pasta water) with the egg yolk made in this way; quite unique and I'd try this again but with different flavors. I also used dried pappardelle from Trader Joes (8 oz bag) which worked great. Probably won't make this again, but I'm glad I tried it.
I would just cook the pasta longer next time :)
This dish is way beyond your average weeknight pasta bowl. The lemon/cheese/egg sauce is so smooth and rich. My family loved it. I crisped up some pancetta and added it as a garnish simply because I needed to use it up and that made the dinner even better. Will definitely make again. It took me longer to make than the 21 minutes shown on the recipe, probably more like 30, but still easy enough for a quick dinner.