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Linguine al Limone Recipe

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This recipe for Linguine al Limone is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fine Sea Salt
1 lb linguine
2 lemons
1/2 cup plus 2 tbsp freshly grated Parmigiano-Reggiano plus more for sprinkling
1/2 tsp freshly ground black pepper
1/2 cup plus 2 tbsp heavy cream
1/3 cup plus 1 tbsp whole milk
3 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
Directions:
Directions:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

Meanwhile place egg yolks in a large bowl. Grate the zest of 1 lemon into the bowl. Add cheese and pepper; whisk to combine, then whisk in cream, milk, parsley, chives and generous pinch of salt.

When pasta is al dente, drain and return to pot. Immediately add egg mixture and toss together to combine well, then divide among serving bowls. Grate fresh lemon zest (from remaining lemon) and cheese over the top. Serve immediately.
Personal Notes:
Personal Notes:
4-6 servings

 

 

 

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