Creamy linguine pasta al limone
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
685 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy linguine pasta al limone
Description
This recipe uses linguine or similar long pasta varieties such as tagliolini or spaghetti. The pasta is cooked in salted water flavored with fresh lemon juice and halved lemons. Meanwhile, a sauce is prepared by gently heating olive oil and butter with lemon zest to release their aromas. Heavy cream is stirred in along with grated Parmigiano cheese and seasoning with salt and black pepper to create a smooth, rich sauce.
The parsley is added finely chopped to brighten the flavor just before mixing the pasta and the sauce. The cream sauce thickens slightly while allowing the lemon's subtle acidity to shine without overpowering the pasta's texture. Adding a bit of reserved pasta water loosens the sauce, making it cling nicely to each strand of pasta.
This dish is traditionally served with linguine but works well with other similar pasta. It provides a softly tangy and creamy option for a pasta course that balances richness and freshness effectively.
Ingredients
- 400 g linguine (14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana)
- 2 lemons preferably from Amalfi or Sorrento, organic, unwaxed
- 150-200 ml heavy cream (5-7floz) or Italian panna di cucina
- 50 g Parmigiano Cheese (3.5oz) grated Strict vegetarians should use vegetarian parmesan
- 1 handful parsley chopped, fresh
- 50 g butter (3.5oz)
- salt for pasta and to taste
- black pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
- Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
- Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
- Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
- Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
- Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
- Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.
Notes
- Traditionally served with linguine, but tagliolini or spaghetti are suitable alternatives.
- Use unwaxed organic lemons for best zest and juice quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 81g | 27% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 299mg | 12% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 30mg | 33% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
