Lemon Pasta
This easy lemon pasta recipe is such a luxurious treat! Just a few ingredients & 10 minutes and you'll be in sunny citrus heaven!
Servings: 4 people
Calories: 690kcal
Ingredients
- 2 egg yolks large
- 2/3 cup heavy whipping cream
- 1/2 cup grated parmigiana reggiano plus extra for garnish
- 1 tablespoon lemon zest (from one lemon)
- 1 1/2 tablespoons lemon juice (from half a lemon)
- 1 teaspoon kosher salt plus extra for the pasta cooking water
- 1/4 teaspoon ground black pepper
- 16 ounces pasta (such as fresh tagliatelle)
- 2 tablespoons unsalted butter
Instructions
- Place the yolks, cream, parmesan, lemon zest, lemon juice, salt, and pepper in a large bowl and whisk to combine.
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook, stirring, until al dente.
- Dunk a mug into the hot pasta water to reserve some for the sauce.
- Drain the pasta and toss together with the butter.
- Add the buttered pasta to the bowl of sauce, and toss gently to combine.
- Dribble in hot pasta water as needed to improve the texture of the sauce.
- Garnish with freshly grated parmigiana reggiano, if desired.
Notes
Adapted from Nigella.com's Lemon Linguine.
Nutrition
Calories: 690kcal | Carbohydrates: 88g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 823mg | Potassium: 335mg | Fiber: 4g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg