RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5446
| View Recipe |
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| Recipe Name: |
Lemon Linguine - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil, while your supposedly quick lunch gets later and later.
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Ingredients:
2 Pounds pasta, linguine
3 Tablespoons parsley, flat-leaf chopped
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Directions:
Fill just about the biggest pot you have with water and bring to a boil. Bring the water to a boil, cover and turn off the burner.
Add quite a bit of salt to the boiling water. When the bubbling's encouragingly fierce, put in the pasta.
Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
In a bowl, put the yolks, cream, parmesan, zest of the whole lemon and juice of a half of it, the salt and a good grind of pepper and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then, of course, add more juice.
When the timer goes off, taste to judge how near the pasta is to being ready. As soon as the pasta looks ready, remove a cup of the cooking liquid and drain the pasta. And then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl.
Throw in the butter and stir and swirl about to make sure the butter's melted and the pasta is covered all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do.
When you're satisfied that the pasta's covered with its soft slip of butter, stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry. (Only 2 tablespoons or so--you don't want a wet mess--and only after you think the sauce is incorporated.) Sprinkle over the parsley and serve. |
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| Nutrition per Serving: |
| Calories: |
117 |
Total Carbs: |
2.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.8 |
Fat: |
10.9 |
Protein: |
3.71 |
| Fiber: |
0.79 |
Sodium: |
2.50 |
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