Creamy Linguine Pasta al Limone from Campania
This creamy linguine pasta al limone is a quick and delightful taste of Campania with fresh lemons, Parmigiano, and a luscious creamy sauce. Perfect for a comforting yet fancy meal ready in just 25 minutes.
Ingredients
Main ingredients
- 400 g linguine you can use tagliolini or spaghetti too, but linguine bronze drawn from La Molisana is preferred
- 2 organic unwaxed lemons if you find ones from Amalfi or Sorrento, you’re golden
- 150-200 ml heavy cream or panna di cucina for an Italian vibe
- 50 g Parmigiano cheese grated, use suitable vegetarian parmesan if needed
- 1 handful fresh parsley chopped for freshness
- 50 g butter about 3.5 ounces, to melt
- salt for pasta water and pinch for sauce seasoning
- black pepper freshly cracked, to taste
- 1 tablespoon extra virgin olive oil to start your sauce with a kick
Instructions
Instructions
- Bring a large pot of salted water to a boil. Make sure it's salty like the sea for pasta flavor.
- Cook your linguine until it’s just al dente, not too soft to retain bite.
- Zest and juice your lemons carefully, avoiding the white pith under the zest to prevent bitterness.
- Toss butter and olive oil in a large skillet over medium heat. Melt the butter slowly without burning.
- Add lemon zest to the butter and olive oil and cook for 1-2 minutes until fragrant.
- Pour in lemon juice and heavy cream. Cook until the sauce thickens slightly, about 2-3 minutes, stirring gently.
- Drain pasta, reserving a cup of pasta water. Add pasta to cream lemon sauce and toss together; if too thick, add pasta water to loosen.
- Stir in grated Parmigiano cheese and chopped parsley. Season with salt and black pepper to taste.
- Serve immediately while warm. Optionally, sprinkle extra cheese or parsley on top.
- Enjoy your creamy linguine pasta al limone fresh from the pot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to keep sauce creamy. Freeze portions with caution as lemon sauce may separate, thaw slowly and stir before reheating.