Creamy linguine pasta al limone

Method7 steps · about 30 min

1. 1

   Step 1: Finely zest the two unwaxed lemons, leaving the bitter white pith behind. Aim for about 1 level tablespoon of zest for the sauce and keep a little extra zest for serving. Cut both zested lemons in half.

   Uses 2 organic unwaxed lemons

2. 2

   Step 2: Bring a pot of water to a boil with the two halves of one zested lemon from step 1 in it. Squeeze the juice from the second zested lemon into the water. Add cooking-water salt when it boils, return to the boil, and add the 400 g linguine.

   Uses Water for cooking the linguine · Two halves of one zested lemon from step 1 · Second zested lemon from step 1, for squeezing into the water · Salt for the pasta cooking water · 400 g linguine

3. 3

   Step 3: Meanwhile, warm the tablespoon of olive oil (1 tbsp) and the 50 g butter in a skillet. Add about 1 level tablespoon of the prepared lemon zest and cook briefly until fragrant. Stir in the 150–200 ml cream, 50 g grated Parmigiano, a pinch of sauce salt and black pepper.

   Uses 1 tbsp olive oil · 50 g butter · About 1 level tbsp zest prepared in step 1; keep the garnish zest aside · 150–200 ml cream · 50 g grated Parmigiano · 1 pinch sauce salt · black pepper (to taste )

   
4. 4

   Step 4: Let the lemon cream cook gently for a short time, then turn off the heat. Chop the parsley, keeping a little for serving, and stir the rest into the sauce.

   Uses Lemon, butter, cream and cheese sauce from step 3 · Most of the handful of parsley, chopped; save a little for serving

5. 5

   Step 5: Continue cooking the linguine in the lemon water until just al dente according to its packet. Near the end, stir ½ ladle of its hot cooking water into the lemon cream from step 4. Save a little more cooking water, remove the lemon halves, then drain the pasta and transfer it to the sauce.

   Uses Pasta and cooking water started in step 2 · Prepared lemon cream from step 4

   
6. 6

   Step 6: Toss the pasta and lemon cream thoroughly. If the sauce is too thick, add a little of the extra cooking water saved in step 5 to loosen it.

   Uses Drained pasta added to the sauce in step 5 · Additional water saved in step 5, only if the sauce is too thick

7. 7

   Step 7: Serve immediately, sprinkled with the zest saved in step 1 and parsley kept in step 4, plus extra grated Parmigiano if desired.

   Uses Tossed pasta from step 6 · Little extra zest kept aside in step 1 · The little chopped parsley held for serving in step 4 · Extra grated Parmigiano for serving, if desired