LEMON LINGUINE

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Lemon Linguine image

Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California

Provided by cookiedog

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup heavy cream
2 egg yolks
1/2 cup grated parmesan cheese
2 lemons, juice and zest of, grated
1 lb linguine
1/4 cup butter
1/4 cup chopped fresh parsley

Steps:

  • Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
  • In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
  • Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
  • Cook pasta al dente.
  • Melt butter in a large saucepan over medium heat.
  • Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
  • Remove from heat. Add parsley, toss and serve.

Nutrition Facts : Calories 747.3, Fat 33.5, SaturatedFat 19.6, Cholesterol 190.3, Sodium 299.6, Carbohydrate 89.3, Fiber 3.9, Sugar 2.8, Protein 22

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