"The belly rules the mind."--Spanish Proverb

Lemon Linguine Recipe

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This recipe for Lemon Linguine, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Carreon
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs of Linguine
2 Egg Yolks
2/3 c Heavy Cream
c Freshly Grated Parmesan
4 tbsp butter
2-3 tbsp Chopped Parsley
Zest of 1 Lemon
Juice of 1 Lemon
Pinch of Salt
Fresh Ground Pepper

Directions:
Directions:
Fill a large pot with water add a pinch of salt and bring to a boil
Put the yolks, cream, parmesan lemon zest, lemon juice in a bowl
Beat with a fork until combined, not fluffy
Add salt and pepper to taste
When the pasta is done, you want it soft but not sticky, drain the pasta
Put the pasta back in the pan
And back on low heat
Throw in the butter and stir and swirl about to make sure the butter is melted and the pasta is covered all over
Stir in the egg mixture and turn the pasta well
Sprinkle parsley over the top and serve

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you like lemon and fettucine alfredo you'll love this little number.

 

 

 

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