Linguine with lemon sauce is an extremely fragrant, first course, easy to make and sure to impress!
(for 4 servings)
- about 300 gr. linguine or spaghetti pasta
- 6 tablespoons Limmi lemon juice
- 2 dl fresh heavy cream
- 30 gr. butter
- 50 gr. Parmigiano Reggiano cheese
- salt and pepper to taste.
Place the heavy cream and lemon juice seasoned with salt and pepper in a bowl, and beat them with a fork. Bring a pot of water to a boil, add coarse sea salt and the linguine. While the pasta cooks, melt the butter in a pan, then add the heavy cream and lemon sauce to it. Once cooked al dente, drain the pasta, place it directly in the pan with the cream sauce and stir in the Parmigiano cheese. If it seems too dry, stir in some of the pasta cooking water. You may also add chopped parsley if you wish