Recipes

Lemon Linguine

Cuisine: Italian

Type: Light Meal

Serves: Maybe 6?

Source:	Nigella Lawson via NPR
Attributes:	Quick and Easy, Vegetarian
Comments:	Heard this on the radio, decided to try it. We are going to add fresh sweet peas from the market.
Serving Suggestions:

Ingredients:

1 pound and a half linguine (spaghetti)
2 egg yolks
2/3 of a cup heavy cream
10 tbs. freshly grated parmesan
Zest and juice of 1 unwaxed lemon
1 tbs. butter
Fresh flat-leaf parsley
Peas, optional

Instructions:

1. Fill a large pot with water and bring to a boil. Add salt until the water is about as salty as the Mediterranean.

2. When you are just a few minutes from being ready to eat, add the pasta. You can use linguini, fettuccini, spaghetti. Stir gently occasionally to keep the pasta from sticking together.

3. Set a time for about 1 minute less than the cooking time suggested on the pasta packaging. For fresh pasta, be sure to have the sauce ready to go.

4. In a bowl, put the yolks, cream, grated parmesan, zest of the whole lemon and juice of half of it, a pinch of salt and good grating of pepper and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.

5. When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point.

6. As soon as the pasta looks ready, scoop out a cup or so of the water in case you need it later to adjust the sauce. Drain the pasta and quickly add it back to the hot pot or a preheated bowl. Add the butter and stir gently to make sure the pasta is coated.

7. Stir in the egg, cream, cheese and lemon mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so, you don't want a wet mess, and only after you think the sauce is incorporated). Add cooked peas if desired. Sprinkle over some just-chopped parsley and serve now, now, now.

Related recipes:

None