Linguine with Creamy Lemon Sauce Recipe

Linguine with Creamy Lemon Sauce Recipe

  • 8 ounces linguine
  • Salt
  • 1/2 cup half-and-half
  • 1/4 cup vodka
  • 2 teaspoons freshly grated lemon zest
  • 1 pinch freshly grated nutmeg
  • Freshly ground pepper to taste
  • 1 tablespoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  1. Cook linguine in boiling salted water until al dente, 8 to 10 minutes.
  2. Meanwhile, warm half-and-half, vodka, lemon zest and nutmeg in a large skillet over very low heat. Season with salt and pepper.
  3. Reserve 2 tablespoons pasta-cooking water. Drain linguine and add to sauce. Add lemon juice and reserved pasta-cooking water. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with Parmesan and parsley. Serve immediately.
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