Recipe - Creamy Lemon Linguine
By Letitia Clark
“This is a simplified version of one of my most frequently made recipes, which in turn was based on a most beloved Nigella Lawson recipe,” says Letitia. “The original recipe uses double 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
200g linguine
2 medium egg yolks
100g mascarpone
2 tbsp finely grated pecorino or veggie equivalent
Finely grated zest 1 lemon, plus half its juice
30g unsalted butter
2-3 basil leaves, torn
Extra-virgin olive oil to serve
Method
Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). 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, then serve with a drizzle of extra-virgin olive oil.
Recipe taken from For the Love of Lemons by Letitia Clark (Quadrille £28). Photography by Charlotte Bland.