Lemony Linguine with Creamy Herb Sauce

Ingredients

- 12 oz linguine
- 1 large lemon (zested and juiced)
- 2 egg yolks
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- Salt and pepper to taste

Instructions

1. Cook the Linguine
- In a large pot, bring water to a boil and add a generous pinch of salt. Add 12 oz linguine and cook until al dente, approximately 8-10 minutes.
- Reserve 1 cup of pasta cooking water, then drain the linguine and set aside.

2. Prepare the Creamy Herb Sauce
- In a medium-sized saucepan over medium heat, melt 4 tbsp of unsalted butter.
- Once the butter has melted and begins to bubble, reduce the heat to low. Add 1 cup heavy cream and stir continuously until the mixture is smooth.
- Add the zest and juice of 1 lemon, and continue stirring to incorporate.

3. Emulsify Egg Yolks
- In a small bowl, whisk together 2 egg yolks. Gradually add a small amount of the hot cream mixture while whisking vigorously to temper the yolks.
- Slowly incorporate the tempered yolks back into the cream saucepan while stirring steadily over low heat to avoid scrambling.

4. Combine and Season
- Add the cooked linguine into the saucepan. Use a pair of tongs to coat the pasta evenly with the creamy herb sauce.
- Add 1/4 cup each of finely chopped fresh parsley and basil. Gently toss to combine.
- If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

5. Finish and Serve
- Season with salt and pepper to taste.
- Serve immediately, garnished with additional fresh herbs and a sprinkle of lemon zest for an extra burst of freshness.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- Total Time: PT25M
25 minutes

Type of Dish

- Dinner

Keywords

- Linguine
- Lemon
- Cream Sauce
- Herbs
- Pasta
- Dinner Recipe
- Italian Cuisine
- Quick Dinner
- Creamy Pasta
- Herb Sauce

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 2,480

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