Bring a pot of salted water to a boil.

While the water is coming to a boil, melt the butter in a sauce pan over medium heat. Then whisk in the cream. Then whisk in the lemon juice, and add 4 tablespoons of Parmesan.

Let the sauce come to a steady simmer, stirring frequently. The sauce will thicken and become slightly golden in color. At this point, reduce heat to low.

Poach the eggs next. Add 2 inches of water to a skillet, the vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat adding the second egg to the pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total, until the white is fully cooked.

While the eggs are cooking, add the pasta to the boiling water. Cook for 2 minutes, or until al dente. Before you drain the pasta, remove 3 tablespoons of the water from the pot and whisk it into the sauce. This pasta water will help bind the sauce to the pasta.

Drain the pasta, warm the sauce up over medium heat, add the pasta, and cook the pasta in the sauce for 1 minute.

Plate the pasta, add a poached egg on top, and sprinkle with the remaining parmesan. Serve immediately.

*I added a sprinkle of dried parsley to add a bit of color to the photos.