In a large pot fill with Water, add 10 g of Salt. Bring Water to a boil, add Linguine, boil for 9 min. Keep about 500 ml of Pasta Water when done.

In a fry pan on medium heat, add Oil, allow to get hot. Add Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 4 minutes.

Remove from heat, allow to cool.

In a blender add Cream, Onion, and Celery. Blend until smooth.

In a large bottomed pot on medium heat add Cream, bring to a simmer. Slowly add Butter, allow Butter to melt before adding more Butter, repeat until all Butter is added.

Add Nutmeg, Oregano, Chili, Salt, and Pepper to the Cream.

Bring Cream back to almost simmer, then reduce heat. Scramble Egg Yolk, then temper with Cream, add back into Cream slowly while stirring constantly.

Add Lemon Zest, and Olive Oil, mix well. Add Pasta Water to Cream, until desired thickness. Add Pasta to Cream, heat for 2 minutes, slowly add Pasta Water as Pasta absorbs liquids.

Remove from heat. Add Cheese allow to melt, mix well.