Hot Lemon Linguine
Sometimes, there is nothing yummier than a big plate of pasta. I got this recipe years ago from a friend of mine, and the tartness of the lemon and creaminess of the dish as a whole make this a really nice comfort dish. It is wonderful hot, and tastes great served cold as well!
Ingredients
- 1 lb linguine
- 2 egg yolks
- 2/3 cup heavy cream
- zest of 1 lemon
- juice of 1 lemon
- 1/2 cup Parmesan freshly grated
- 4 tbsp butter
- 2 tbsp fresh parsley (if desired) finely chopped
Instructions
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Cook linguine according to package instructions. Drain, but reserve 1/2 cup of the liquid.
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While linguine is cooking, mix egg yolks, cream, zest, juice and Parmesan together lightly with fork.
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Add butter to the linguine, coating thoroughly.
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While the linguine is still hot, pour in lemon mixture, tossing lightly until mixed.
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If the pasta looks dry after tossing, add reserved water, 1 Tbsp at a time until it is moistened.
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Season to with salt and pepper to taste.
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Garnish with fresh parsley (if desired)