Lemon Linguine

Submitted by Stephanie Y.

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

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 2⁄3 cup heavy cream
• 2 egg yolks
• 1⁄2 cup grated parmesan cheese
• 2 lemons, juice and zest of, grated
• 1 lb linguine
• 1⁄4 cup butter
• 1⁄4 cup chopped fresh parsley

directions

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.

Reviews

[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.

 

[rosslare]

Very lemony, the best lemon sauce I have ever had for pasta! Obviously, salt and pepper needs to be added and I also added 2 cloves of garlic, crushed. Served with tortellinis and green beans, both boiled in the same pot, easy!

 

[diner524]

I made this recipe but cut in half because there was only 2 of us eating. I made it as directed. My son and I found it to be a bit bland, and I was worried that the lemon would be too strong. Next time, I would add some garlic, salt or other spice, such as seasoned salt, next time. Thanks for an easy recipe. I would make again but with added ingredients.