Lemon Linguine
(from SallyV’s recipe box)
Nigella made this on Good Morning America several years ago. This is a half recipe.
Source: Nigella Lawson
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Pasta
Ingredients
- 1 lb. linguine
- 1 egg yolk
- 1/3 C. heavy cream
- 1/4 C. freshly grated Parmesan
- 1/2 lemon zest and juice, plus more juice as needed
- Salt
- Pepper
- 2 T. unsalted butter
- 1 T. chopped parsley leaves
Directions
-
Cook pasta to al dente in well-salted water per package instructions. Reserve some pasta water.
-
In a bowl, add the yolk, cream, Parmesan, zest and juice of the lemon, salt and good grind of pepper, and beat with a fork. Taste. If you want it more lemony, add more juice.
-
Drain the pasta; put it back in the pot, add pads of butter and stir well. Stir in the egg mixture and mix well adding some of the cooking liquid, 1 T. at a time, if it looks a bit dry. Place in a large serving bowl, sprinkle with parsley and serve.