Lemon Linguine by Nigella Lawson

Not only is this recipe not complicated it is simple, and in a matter of minutes you will have a meal that it is absolutely delicious! Comfort food with a zesty lemon zing and when you are not ready to say goodbye to summer this is stellar and it! and when you need that bit of culinary uplift in the winter this is also it.  

Even though I have shared the recipe below, do have a glance at Nigella Lawson's website, nigella.com, to see what may tempt you. - JD 

 

Lemon Linguine - Nigella Lawson

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 Serves: 6

1 1/2 pounds linguine

salt and pepper

2 egg yolks

2/3 cup heavy cream

1/2 cup freshly grated Parmesan cheese (or vegetarian equivalent)

zest and juice of 1 lemon

2 tablespoons butter

TO SERVE:

fresh Italian parsley

small handful of basil leaves (optional)

METHOD:

1. Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.

2. Tip in the linguine, helping all of it submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.

3. Get on with making the sauce. In a bowl, put the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and a good grating of pepper and beat with a fork. 

4. When the timer goes off check to see if the pasta is cooked or needs the full time.

5. Once ready, take out a mugful of the pasta water before you drain it, then once drained return to either the saucepan or a large warmed bowl.

6. Add the butter and toss it though, then add the sauce, tossing the pasta well, and adding a little of your reserved pasta-cooking water to help it emulsify and lightly coat the pasta. Have a taste to see if you want the juice from the remaining half lemon.

7. Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately.