Chicken carbonara

Cook the linguine according to pack instructions in a large pan of salted boiling water. Drain, reserving a little of the cooking water, and return immediately to the pan over medium heat. Add the chicken, then stir through the egg yolk, crème fraiche, finely grated zest of the whole lemon and the juice of half.

Stir together until a smooth sauce forms, adding a little of the cooking water if the pasta looks dry. Spoon into serving bowls and the scatter over the basil to serve.