LINGUINE WITH LEMON SAUCE OR PASTA LIMONE

The classic lemon-cream sauce is easy, comforting, and DELICIOUS. With just a few ingredients, it comes together in no time.

Yield: 6

Author: Lauren Lane

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Linguine with Lemon Sauce or Pasta Limone

The classic lemon-cream sauce is easy, comforting, and DELICIOUS. With just a few ingredients, it comes together in no time.

Cook time: 20 MinTotal time: 20 Min

Ingredients

• 1 lb linguine or spaghetti
• 1 egg yolk
• 2/3 cup of heavy cream
• 2 cloves chopped garlic
• 3/4 cup fresh grated parmesan cheese (plus more for serving)
• 1 large lemon or 2 small lemons, washed and grated
• Juice of 1/2 lemon to start, and add more if you'd like more lemon flavor.
• Kosher Salt and pepper
• 4 Tablespoons of Butter 
• 1/2  cup chopped parsley or basil (optional)

Instructions

1. Cook the pasta in a large pot of boiling salted water (at least one tablespoon of kosher salt) until tender but still firm to the bite, stirring occasionally.
2. Meanwhile, in a bowl, add the yolk, cream, Parmesan, lemon zest and juice, 1/4 teaspoon of salt and a few grinds of pepper, and beat lightly with a fork.
3. In a large pan, melt the butter. Once melted turn off the heat until the pasta is finished cooking.
4. When the pasta is done, remove 1/2 cup of the pasta water, and drain the pasta. (or using tongs transfer the pasta to the pan with the melted butter.)
5. With the heat on low, toss the pasta in the pot with butter and stir to make sure the butter's coating the pasta strands. Turn off the heat.
6. Then add the egg mixture to the pasta. Coat the pasta well (stir vigorously), adding some of the pasta water if it looks a bit dry. 
7. Now important, taste it!  Adjust seasoning as needed.  If it's a bit bland, it needs more salt.  If you'd like, add more lemon juice, or more pepper to suit your taste. Sprinkle top with herbs if using.
8. Serve with additional cheese if desired.

Notes:

• Sub coconut milk or evaporated for the cream. (it won't taste the same but is an option)
• If you are out of cream, you can use 3/4 cup of milk added to 1/3 cup of melted butter.
• This recipe is easily cut in half.

Options:

• Top with grilled chicken or shrimp for added protein.
• Top with cooked asparagus to the finished dish.
• Sprinkle with toasted pine nuts for an added crunch.
• Use a low-carb pasta like Dream Fields if watching your carbs. Or add zucchini noodles to your pasta once drained. The leftover heat will cook the zucchini noodles perfectly.
• Add a fancy garnish for entertaining: Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; add to the top of the finished pasta dish.
• Serve with a green salad or crusty bread for a perfect meal. A bottle of Sauvignon Blanc is perfect with this dish. Who am I kidding, really any wine is good;)

Nutrition Facts

Calories

285.74

Fat (grams)

11.03

Sat. Fat (grams)

6.33

Carbs (grams)

40.49

Fiber (grams)

3.10

Net carbs

37.40

Sugar (grams)

6.99

Protein (grams)

7.43

Sodium (milligrams)

113.27

Cholesterol (grams)

58.60

© Lauren Lane

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