Lemon-Parmesan Linguine
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1360 g
Linguine3 cup
Whipping Cream1 tbsp
Butter3 tbsps
Lemon Juice (fresh)1 tbsp
Lemon Peel (grated)1 cup
Grated Parmesan CheeseDirections:
1
Drain, reserving 1/2 cup cooking water
2
Cook pasta in pot of boiling salted water until just tender but still firm to bite
3
Bring cream and butter to simmer in heavy large skillet over medium-high heat
4
Mix in lemon juice and peel
5
Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency
6
Add cheese; toss to blend
7
Season with salt and pepper
8
Cook pasta in pot of boiling salted water until just tender but still firm to bite
9
Drain, reserving 1/2 cup cooking water
10
Bring cream and butter to simmer in heavy large skillet over medium-high heat
11
Mix in lemon juice and peel
12
Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency
13
Add cheese; toss to blend
14
Season with salt and pepper