A simplified version of one of Letitia Clark’s frequently made recipes, which in turn was based on a most beloved Nigella Lawson recipe.
SERVES 2, GENEROUSLY
The original recipe uses double (heavy) cream, but I use mascarpone as it is easier to get hold of in Italy and works perfectly here. I have never met a creamy lemon pasta dish that I didn’t like.
Ingredients
Method
- Cook the pasta in a large saucepan of well-salted boiling water until al dente.
Drain the pasta, reserving a little of the cooking water just in case the sauce needs it.
Return the pasta to the pan. - Meanwhile, mix together the egg yolks, mascarpone, pecorino, and lemon zest, and juice in a bowl. Add a pinch of salt and the butter and set aside.
- Throw the sauce into the pan of drained pasta and stir vigorously, over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, and serve with a drizzle of extra virgin olive oil if you like.
This recipe was originally published in the article Zest for Life in Issue 53 – How the Story Goes.
