Recipe by Chef Regina V. Smith
There are several recipes for lemon pasta already here at Food.com, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.
- 2 lemons
- 1 lb linguine, preferably fresh, you can substitute spaghetti
- 1 cup whipping cream
- 1⁄4 cup brandy
- 3⁄4 cup parmesan cheese, freshly grated
- 2 tablespoons butter
- fresh ground pepper
Directions See How It's Made
- 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.
- Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
- 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.
- 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.
- Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.