Creamy Lemon Linguine: A Bright & Simple Italian Pasta Recipe
This creamy lemon linguine recipe is a quick and vibrant Italian dish made with lemon zest, butter, cream, and fresh herbs. Perfect for spring weeknights or a light lunch, ready in under 30 minutes!
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.