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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California Ingredients:
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 |
Directions:
1. Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
2. In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
3. Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
4. Cook pasta al dente.
5. Melt butter in a large saucepan over medium heat.
6. Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
7. Remove from heat. Add parsley, toss and serve.
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