This delicious lemon linguine, inspired by Nigella Lawson, is a quick and creamy pasta dish perfect for weeknight dinners or casual gatherings. With zesty lemon, rich Parmesan, and a velvety sauce, it’s both comforting and fresh. Made with simple pantry ingredients, it’s an effortless way to elevate your meal with vibrant, tangy flavors!
Ingredients Needed:
For the Pasta:
- 750g linguine
- Maldon sea salt flakes, to taste
- Freshly ground black pepper, to taste
For the Sauce:
- 2 egg yolks
- 150ml double cream
- 50g freshly grated Parmesan cheese (or vegetarian equivalent)
- Zest of 1 unwaxed lemon
- Juice of 1 unwaxed lemon, divided
To Finish:
- 30g butter
- To Serve (Optional):
- Fresh flat-leaf parsley, chopped
- Small handful of fresh basil leaves, torn
How To Make Lemon Linguine Recipe?
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add plenty of salt and stir in the linguine, making sure it’s submerged. Cook for 2 minutes less than the time on the package.
- Prepare the sauce: In a bowl, whisk together egg yolks, double cream, Parmesan, lemon zest, and the juice of half the lemon. Add a pinch of salt and a generous amount of black pepper.
- Check the pasta and reserve water: Taste the pasta to check for doneness when the timer goes off. Reserve a mug of the cooking water, then drain the pasta and return it to the pot or a warmed bowl.
- Combine pasta and sauce: Toss the pasta with butter until melted. Add the sauce and toss thoroughly, incorporating some reserved pasta water a little at a time to create a smooth, glossy coating. Taste and add more lemon juice if needed.
- Garnish and serve: Sprinkle with freshly chopped parsley and torn basil leaves if desired. Serve immediately.
Recipe Tips:
- Use fresh lemon: Pick fresh, unwaxed lemons for the best flavor in the zest and juice.
- Cook the pasta just right: Don’t let the pasta cook too long—al dente is perfect for this recipe.
- Save some pasta water: Before draining the pasta, keep a cup of the cooking water to help mix the sauce.
- Grate cheese yourself: Freshly grated Parmesan melts smoothly and tastes better than store-bought shredded cheese.
- Mix the sauce quickly: Add the sauce while the pasta is still hot so the egg yolks don’t scramble.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover lemon linguine to room temperature. Put it in a sealed container and keep it in the fridge for up to 2 days.
- Reheat: Warm the pasta in a pan on low heat, stirring often. Add some pasta water, milk, or cream to keep the sauce smooth and creamy.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 105mg
- Sodium: 220mg
- Potassium: 150mg
- Total Carbohydrate: 57g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 12g
Try More Nigella Lawson Recipes:
Nigella Lemon Linguine Recipe
Description
This delicious lemon linguine, inspired by Nigella Lawson, is a quick and creamy pasta dish perfect for weeknight dinners or casual gatherings. With zesty lemon, rich Parmesan, and a velvety sauce, it’s both comforting and fresh. Made with simple pantry ingredients, it’s an effortless way to elevate your meal with vibrant, tangy flavors!
Ingredients
For the Pasta:
For the Sauce:
To Finish:
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add plenty of salt and stir in the linguine, making sure it’s submerged. Cook for 2 minutes less than the time on the package.
- Prepare the sauce: In a bowl, whisk together egg yolks, double cream, Parmesan, lemon zest, and the juice of half the lemon. Add a pinch of salt and a generous amount of black pepper.
- Check the pasta and reserve water: Taste the pasta to check for doneness when the timer goes off. Reserve a mug of the cooking water, then drain the pasta and return it to the pot or a warmed bowl.
- Combine pasta and sauce: Toss the pasta with butter until melted. Add the sauce and toss thoroughly, incorporating some reserved pasta water a little at a time to create a smooth, glossy coating. Taste and add more lemon juice if needed.
- Garnish and serve: Sprinkle with freshly chopped parsley and torn basil leaves if desired. Serve immediately.
Notes
- Use fresh lemon: Pick fresh, unwaxed lemons for the best flavor in the zest and juice.
- Cook the pasta just right: Don’t let the pasta cook too long—al dente is perfect for this recipe.
- Save some pasta water: Before draining the pasta, keep a cup of the cooking water to help mix the sauce.
- Grate cheese yourself: Freshly grated Parmesan melts smoothly and tastes better than store-bought shredded cheese.
- Mix the sauce quickly: Add the sauce while the pasta is still hot so the egg yolks don’t scramble.
Nigella Lemon Linguine Recipe