# Linguine al Limone

Linguine al Limone takes 30 min (10 min prep, 20 min cooking) and serves 4.

Recipe by sipandfeast.com · original: https://www.sipandfeast.com/linguine-al-limone/#wprm-recipe-container-7542  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/linguine-al-limone-recipe (with step-by-step Cook Mode)

Linguine al limone is a simple, creamy lemon pasta made with Parmigiano Reggiano cheese, butter, lemon juice, zest, and pasta water.

## Ingredients (serves 4)

- 1 pound linguine (or spaghetti, fettuccine, etc)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1¼ cups Parmigiano Reggiano cheese (finely grated, plus more for serving)
- 5 tablespoons lemon juice
- 2 medium lemons, zested (divided)
- salt and pepper (to taste)
- 2 tablespoons basil (chopped)
- 2 cups reserved pasta water (will not need all of it)

## Steps

1. Zest the 2 lemons, dividing the zest for use in two separate steps
2. Chop the basil
3. Cook pasta to al dente in salted water (2 tbsp kosher salt per gallon of water)
4. A few minutes before the pasta finishes cooking, heat a pan to low and add the butter and olive oil
5. Add half the lemon zest and let it cook for a minute or two
6. Pull the al dente pasta out of the water with tongs and add it, still wet, to the pan, stirring and/or tossing to incorporate
7. Add the lemon juice and toss to coat, then turn the heat off
8. Wait 30 seconds, then begin adding the cheese a bit at a time, tossing and stirring quickly to emulsify
9. If the sauce is too thick, add a bit more pasta water, a tablespoon or two at a time, to get the consistency just right
10. Test and add kosher salt and pepper to taste
11. If needed, add a bit more cooler pasta water and toss right before serving to loosen the pasta back up
12. Top each plate with a touch of the remaining lemon zest and a sprinkle of basil or parsley
13. Serve immediately with more grated parmesan, as the pasta can dry out quickly

## Good to know

### Swaps

- No linguine? Swap in spaghetti or fettuccine as suggested for the same dish.
- No basil? Use chopped parsley instead for the finishing touch.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove with a splash of water to loosen the sauce, until steaming hot.