Lemon Linguine
by Nigella. Featured in HOW TO EATIntroduction
There was a time, years ago, when this was on my table pretty much whenever I had friends over for a lazy Saturday lunch. And I love it still. It’s simple and undemanding to make, and can equally offer summer sprightliness or winter comfort, and in summer you might certainly consider scattering over basil on serving, along with the parsley. The sauce itself (rather like the eggs in a carbonara) is not actually cooked, but warmed through as it’s tossed fragrantly with the hot pasta.
I find when cooking such an amount of pasta (though bear in mind that this recipe halves easily enough), it is always a good idea to put the pan on to boil quite a bit before you think you need to. Once it’s come to the boil, you can switch off, cover the pan, and know that you are almost ready to go.
And finally, may I suggest that with the two egg whites you have left over, you make a batch of Forgotten Cookies within two days, if the egg whites are kept covered in the fridge...
For US cup measures, use the toggle at the top of the ingredients list.
There was a time, years ago, when this was on my table pretty much whenever I had friends over for a lazy Saturday lunch. And I love it still. It’s simple and undemanding to make, and can equally offer summer sprightliness or winter comfort, and in summer you might certainly consider scattering over basil on serving, along with the parsley. The sauce itself (rather like the eggs in a carbonara) is not actually cooked, but warmed through as it’s tossed fragrantly with the hot pasta.
I find when cooking such an amount of pasta (though bear in mind that this recipe halves easily enough), it is always a good idea to put the pan on to boil quite a bit before you think you need to. Once it’s come to the boil, you can switch off, cover the pan, and know that you are almost ready to go.
And finally, may I suggest that with the two egg whites you have left over, you make a batch of Forgotten Cookies within two days, if the egg whites are kept covered in the fridge...
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 6
- 750 grams linguine
- Maldon sea salt flakes
- pepper
- 2 egg yolks
- 150 millilitres double cream
- 50 grams freshly grated Parmesan cheese (or vegetarian equivalent)
- zest and juice of 1 unwaxed lemon
- 30 grams butter
To serve
- fresh flatleaf parsley
- small handful of fresh basil leaves (optional)
- 1½ pounds linguine
- kosher salt
- pepper
- 2 egg yolks
- ⅔ cup heavy cream
- ½ cup freshly grated Parmesan cheese (or vegetarian equivalent)
- zest and juice of 1 unwaxed lemon
- 2 tablespoons butter
To serve
- fresh italian parsley
- small handful of fresh basil leaves (optional)
Method
- Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.
- Tip in the linguine, helping all of it to submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.
- 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.
- When the timer goes off check to see if the pasta is cooked or needs the full time.
- 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.
- Add the butter and toss it through, 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.
- Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately.
- Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.
- Tip in the linguine, helping all of it to submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.
- 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.
- When the timer goes off check to see if the pasta is cooked or needs the full time.
- 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.
- Add the butter and toss it through, 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.
- Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately.
Additional Information
For vegetarians, use a vegetarian alternative to Parmesan.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
For vegetarians, use a vegetarian alternative to Parmesan.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
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What 2 Others have said
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Posted by ceddy on 27th May 2023
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Posted by NYClcg on 7th August 2021
Show more commentsI saw you make this on tv once many years ago. It instantly became a go-to dish! Sometimes I'll tip in some tuna if I'm craving meat
Prior to the pandemic, I'd never really cooked before (scrambled eggs and heating canned soups don't count). At the ripe age of 32, locked out of the many restaurants that had fed me all my spoiled, city-girl life, I was finally forced to fend for myself. This was the first dish I made. Thank you, Nigella.