Linguine Al Limone

Be the first to review
READY IN: 40mins
Recipe by Chef Regina V. Smith

There are several recipes for lemon pasta already here at, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.

Ingredients Nutrition


  1. Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
  2. Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
  3. In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
  4. Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
  5. Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a