Lemon Pasta
=========== 2021-10-05

These are my notes for the excellent recipe by Jamie Olivier: lemon linguine

Comment: If using large juicy lemon, cut down a bit on the lemon juice (unless you really like lemon). Stop cooking the pasta 1 mn before properly cooked, drain it and put back on low heat to stay warm while mixing in the cheese mix. Finally go for real good cheese, use Parmigiano-Reggiano. To cook the pasta, use the 100, 10, 1 rule: 100 g of pasta, 10 g of salt and 1 l of water per person (a little less water if cooking for a large number of people). Bring the salted water to a boil, then add the pasta and cook the required time for al dente. You should not need to add salt to the pasta since the cheese is already salted and so was the cooking water.

Serves: 4


- 300 to 400 g of linguine or spaghetti
- juice of 2 lemon and zest of 1
- 6 tablespoons [85 ml] EVOO
- 100 g Parmesan cheese, finely grated
- S + P
- a bunch of fresh basil, finely chopped (opt)


Cook the linguine in a generous amount of boiling, salted water until al dente.
then DRAIN THOROUGHLY and return to the saucepan.

Meanwhile, beat the lemon juice and zest with the olive oil, add a generous amount of pepper,
then stir in the grated cheese, it'll go thick and creamy.
Add the lemon sauce to the linguine and stir to coat each strand of
pasta with the sauce.

Finish by stirring in the chopped basil.