Creamy Lemon Linguine is a dish that brings the brightness of spring to the dinner table. It is made with simple ingredients like lemon, butter, cream, and pasta. This recipe is perfect for anyone who wants a quick, fresh, and flavorful meal.
Lemon is often used in Italian cooking during the warmer months. Its bright taste adds a refreshing twist to creamy sauces. In this recipe, lemon zest and juice are combined with cream, butter, and egg yolks to make a smooth and rich sauce. The sauce is then tossed with hot linguine pasta, making every bite full of flavor.
To begin, a pot of salted water should be brought to a boil. The linguine is then cooked until it is al dente. While the pasta is cooking, the lemon zest, lemon juice, cream, and egg yolks are mixed together in a bowl. In a separate pan, butter is melted and the lemon juice is added.
Once the butter and lemon are mixed, the cream mixture is stirred in. This should be done off the heat so the eggs do not scramble. When the pasta is done, it is drained and added to the sauce. A little bit of pasta water can be used to loosen the sauce, making it extra silky.
Grated Parmigiano-Reggiano cheese is then stirred in. This adds a salty, nutty flavor to the dish. Salt and pepper can be adjusted to taste. Finally, the pasta is served hot and garnished with fresh herbs if desired.
This creamy lemon linguine is a great choice for a weeknight dinner or a light lunch. It takes less than 30 minutes to make and uses ingredients that are easy to find. The flavor is bright, comforting, and perfect for spring.
Creamy Lemon Linguine: A Bright & Simple Italian Pasta Recipe
Ingredients
- 12 oz Linguine Pasta
- 1 Large lemon (zested and juiced)
- 2 Egg yolks
- 1/2 cup Heavy cream
- 3 tbsp. unsalted butter
- 1/2 cup Parmigiano-Reggiano grated
- Salt to taste
- Ground black pepper to taste
- chopped parsley or basil for garnish optional
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve about 1/2 cup of pasta water, then drain.
- While the pasta is cooking, whisk together the egg yolks, heavy cream, lemon zest, and a good pinch of black pepper in a bowl. Set aside.
- In a large skillet over medium-low heat, melt the butter. Once melted, stir in the lemon juice. Let it bubble slightly for about 30 seconds to meld the flavor.
- Remove the skillet from heat and slowly whisk in the cream and egg yolk mixture. Stir constantly to avoid scrambling the eggs.
- Add the drained linguine to the skillet and toss everything together quickly, adding reserved pasta water a little at a time until the sauce reaches a silky consistency.
- Stir in the grated Parmigiano-Reggiano. Taste and adjust salt and pepper. If desired, garnish with chopped parsley or basil.
- Plate the pasta and serve while hot. Optionally top with extra zest or a sprinkle of cheese.