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Creamy linguine pasta al limone
A beautiful easy to make spring/summer recipe from the land of lemons in Southern Italy
- 400 g linguine (14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana)
- 2 organic unwaxed lemons preferably from Amalfi or Sorrento
- 150-200 ml heavy cream (5-7floz) or Italian cooking cream
- 50 g Parmesan cheese (3.5oz) grated
- 1 handful fresh parsley chopped
- 50 g butter (3.5oz)
- salt for pasta and to taste
- black pepper to taste
- 1 tbsp extra virgin olive oil
- 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 a half lemon (or two halves) 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 Parmesan 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 and adding a little more pasta cooking water if the sauce is too thick.
- Serve immediately, sprinkled with alittle more grated lemon zest, chopped parsley and grated Parmesan if required.
This recipe is also traditionally served with spaghetti or tagliolini.
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