Hot Lemon Linguine

Generations, Vegetables and Side Dishes

 

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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

  1. Cook linguine according to package instructions. Drain, but reserve 1/2 cup of the liquid.

  2. While linguine is cooking, mix egg yolks, cream, zest, juice and Parmesan together lightly with fork.

  3. Add butter to the linguine, coating thoroughly.

  4. While the linguine is still hot, pour in lemon mixture, tossing lightly until mixed.

  5. If the pasta looks dry after tossing, add reserved water, 1 Tbsp at a time until it is moistened.

  6. Season to with salt and pepper to taste.

  7. Garnish with fresh parsley (if desired)