Lemon Linguine
Created by Jamanda, Friday, 21 September 2007
Description
Barefoot Andrew posted this "...from an aged page in the RadioTimes"
Ingredients
At a glance
Cuisine
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
- 750g linguine
- 2 egg yolks
- 10 tbsps/150ml double cream
- 10 tbsps/50g freshly grated Parmesan
- 1 unwaxed lemon
- Salt and pepper to taste
- 15g butter
- fresh flat-leaf parsley
Method/steps
- Cook the linguine for one minute less than the cooking time prescribed on the packet. The article that goes with the recipe talks of adding plenty of salt to the cooking water, but that might not be everyone's cup of olive oil.
- In a bowl, put the eggs yolks, cream, parmesan, zest of the whole lemon and the juice of half of it, pinch of salt and good grating of pepper, and beat with a fork. You don't want it fluffy apparently, just combined.
- When the pasta is ready, drain off the water, and off the heat return pasta to the pan. Add the butter and swirl around so the butter is melted and the linguine covered all over.
- Stir in the egg, cream, cheese and lemon mix and turn the pasta well in.
- Serve to plate, and add some of the just-chopped parsley.
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