Linguine al Limone
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
556 kcal
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Course
Main Course
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Cuisine
Italian
Linguine al Limone
Description
Linguine al Limone combines cooked linguine pasta with a sauce made by gently warming butter and olive oil with lemon zest, then tossing in al dente pasta, lemon juice, and finely grated Parmigiano Reggiano. The cheese is added gradually off the heat to emulsify with residual moisture, creating a creamy, slightly tangy sauce.
The sauce’s creamy texture contrasts with bright lemon flavors from both juice and zest, balanced with the savory notes of butter and cheese. The dish is finished with chopped basil and additional grated cheese to add freshness and mild herbaceousness.
Serve this pasta immediately as it can dry out quickly. If needed, adding reserved cooler pasta water can loosen the sauce. The simplicity highlights quality ingredients, making it suitable as a standalone meal or paired with light salads or seafood.
Leftover pasta can be stored up to three days in the refrigerator, but it is best enjoyed freshly made to retain its texture and vibrancy.
Ingredients
- 1 pound linguine or spaghetti, fettuccine, etc
- 4 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1 1/4 cups Parmigiano Reggiano cheese finely grated, plus more for serving
- 5 tablespoons lemon juice
- 2 medium lemons divided, zested
- salt to taste
- black pepper to taste
- 2 tablespoons basil chopped
- 2 cups water will not need all of it, reserved pasta water
Instructions
- Cook pasta to al dente in salted water (2 tbsp kosher salt per gallon of water).
- A few minutes before the pasta finishes cooking heat a pan to low and add the butter and olive oil. Add half the lemon zest and let it cook for a minute or two.
- Add the wet (pull pasta out with tongs) al dente pasta to the pan and stir and/or toss to incorporate.
- Add the lemon juice and toss to coat. Turn the heat off. Wait 30 seconds, then begin adding the cheese a bit at a time. Toss and stir quickly to emulsify. If the sauce is too thick add a bit more pasta water (a tablespoon or two at a time) to get the consistency just right.
- Test and add kosher salt and pepper to taste. Serve immediately as the pasta can dry out quickly. If needed add a bit more cooler pasta water and toss right before serving to loosen the pasta right back up. Top each plate with a touch of the remaining zest and a sprinkle of basil or parsley. Serve with more grated parmesan. Enjoy!
Notes
- Gradually toss cheese into pasta off heat to emulsify with lemon juice and pasta water for a creamy sauce.
- If cheese clumps, add a small amount of cooler pasta water to smooth the texture.
- Serve immediately to prevent drying, adding a bit of reserved pasta water before serving if needed.
- Leftover pasta can be refrigerated for up to 3 days but tastes best fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 62.8g | 21% |
| Protein | 19.7g | 39% |
| Fat | 25.6g | 39% |
| Saturated Fat | 11.7g | 59% |
| Cholesterol | 128mg | 43% |
| Sodium | 306mg | 13% |
| Potassium | 206mg | 4% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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