Super Easy Lemon Linguine

3
Servings
8m
Prep Time
10m
Cook Time
18m
Ready In


"Something I have been developing - not for the dieter but real comfort food. I have been trying to get the recipe down to one serve but have succeeded in getting it get it down to 3 but with a salad and garlic bread could be stretched to 4."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (235.4 g)
  • Calories 937.3
  • Total Fat - 85.4 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 930.4 mg
  • Sodium - 116.4 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 5 g
  • Sugars - 1.4 g
  • Protein - 36.2 g
  • Calcium - 223.8 mg
  • Iron - 5.9 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.5 mg

Step 1

Fill a large pot with water and bring to a boil and add salt and when the water is boiling rapidly and the pasta and cook as per packet directions. (You can put the lid back on for a moment to let the pasta get back to the boil and then remove lid and give the pasta a good stir)

Step 2

Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.

Step 3

In a bowl, add the yolks, cream, parmesan, zest of a quarter of the lemon and juice of quarter of it, the salt and good grind of pepper (if using), and beat with a fork and note you don't want it fluffy, just combined and then taste and if you want it more lemony, then of course add more juice and or zest and if to lemony add a little more cream.

Step 4

When the timer goes off, taste to judge how near the pasta is to being ready.

Step 5

As soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over, as each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta but if you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.

Step 6

When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated).

Step 7

Sprinkle over the parsley and serve now, now, now.

Tips & Variations


No special items needed.

Related

Luvcookn

Delicious, fast and easy! Used soba noodles and added julienned fresh basil. Otherwise made as directed. This is a very refreshing pasta that will see repeats for sure. Thank you for sharing Pat! Made for Billboard Recipe Tag.

review by:
(5 Jun 2021)

Tisme

Sometimes during winter you just want a bit of old time indulgence and comfort in your life and food! And if you would like a touch of spring thrown in... well ~ Let me tell you this is the recipe for you! I was a little hesitant with this recipe, I looked at it and thought ....REALLY! But I am so pleased I tagged this one! This is such a quick and easy recipe ~ incorporating all my life long loves and cravings of pasta, butter, cream and parmesan cheese! Except for using a curly fettuccine and adding some sliced spring onion, I followed the recipe as written, and YES.... we absolutely loved this recipe! And if the comfort factor and ingredients were not enough for us, we added a lovely garlic bread to the mix, which made for nothing better for the total comfort meal on a cold winters night! DD even asked for the third serving, which she demolished, which may I say is REALLY unusual for her! DH tasted & thought it needed something else.....WELL YEH... for him ... what could it be? Ohh yes MEAT! So next time I intend to make 2 batches, one being for him and use some precooked bacon, & I think I might add some mushies as well and see how he likes it! This recipe would lend itself to any extra vegetables....I think I would also like it broccoli. Great recipe that lends itself to everyone with a bit of thought!

review by:
(4 Jun 2021)