When Barbara from Baba's kitchen mentioned the other day that she made pasta with zucchini and lemon, it made me realise that it had been ages since I made lemon linguine, a long-time favourite of mine. I love this recipe: it's quick to make, simple, uses few ingredients and always tastes delicious...
- linguine pasta
- 2 egg yolks
- freshly grated parmesan cheese
- about 150 ml cream
- zest of one lemon, finely chopped
- juice of half a lemon
- 15 g butter
- parsley, finely chopped
Cook the pasta in boiling salted water until al dente. Save a few table spoons of the cooking water and reserve in a small bowl.
While the pasta is cooking, prepare the sauce by combining egg yolks, cream, parmesan, lemon zest and juice. Keep a little lemon zest to garnish later.
Drain the pasta and put it back in the cooking pot, but away from the fire. Add butter, mix until melted then add the cream mixture. Mix well. The sauce should not be very liquid but just nicely coat the pasta. However if you feel that the pasta looks dry and don't want to add more cream, you may add some of the pasta cooking water, one tea spoon at the time.
Top with parsley and the remaining lemon zest and serve immediately.