Linguine With Lemon Sauce

When it comes to pasta some of the simplest recipes are absolutely the most delicious – and this recipe is proof in point. The original recipe by famed New York chef Pierre Franey was published in 1986 in his column in the New York Times entitled 60 Minute Gourmet. Pair this dish with grilled chicken or fish and a Sonoma County Chardonnay.



From The New York Times:

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on. 


2 tablespoons butter

1 tablespoon freshly grated lemon zest

1/2 pound fresh or dried linguine

4 tablespoons heavy cream

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly grated Parmesan cheese, plus extra to serve on the side


Bring a pot of water to boil and add salt, if desired

Heat the butter in a heavy skillet and then add lemon zest

Drop linguine into boiling water and cook according to directions. Drain. (Remember – fresh pasta will cook much more quickly – usually only a minute or two).

Add the cream to the butter and lemon zest mixture in the skillet. Add the pasta and lemon juice and bring to a simmer. Add the Parmesan cheese and toss. Serve with additional grated cheese on the side.

Yield: 4 servings

Time: About 20 minutes




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