Lemon Linguine

READY IN: 45mins
Recipe by cookiedog

Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California

Top Review by Christina N.

Delicious! I added 3 cloves of garlic which I sauteed for a couple minutes in the butter before tossing with the pasta. I seasoned the butter with salt and pepper as well as the finished dish. Finally I added a healthy amount of capers at the end. I did not have any parsley on hand, it was fine without. The sauce is indeed very lemony but I found it delicious.

Ingredients Nutrition


  1. Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
  2. In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
  3. Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
  4. Cook pasta al dente.
  5. Melt butter in a large saucepan over medium heat.
  6. Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
  7. Remove from heat. Add parsley, toss and serve.

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