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Linguine With Meyer Lemon
A favorite of Franny's restaurant in Brooklyn, this simple pasta marries bright and floral Meyer lemons with a silky butter sauce.
👥 4 Servings👤 Andrew Feinberg📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. linguine in a large pot of boiling salted water, stirring occasionally, until ⏱️ 2 minutes shy of al dente; drain.
. linguine1 lb. (¾ stick) unsalted butter6 Tbsp
2
Transfer linguine to a large high-sided skillet or a Dutch oven, add ¼ cup water, and set over medium-low heat. Stir in zest of 2 Meyer lemons, 6 Tbsp. (¾ stick) unsalted butter, and ½ tsp. freshly ground pepper. Increase heat to medium and cook, tossing with tongs and adding a little more water if pasta seems dry, until butter is melted. Add juice of 1 Meyer lemon, ¼ cup finely grated Parmigiano-Reggiano, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, tossing, until sauce thickens slightly and only a little liquid remains and pasta is al dente (increase heat to high if needed). Taste pasta and season with more salt if desired.
Zest of 2 Meyer lemonsJuice of 1 Meyer lemon
3
Divide pasta among plates or shallow bowls. Drizzle with extra-virgin olive oil and top with more Parmigiano-Reggiano, if desired.
Extra-virgin olive oil (for drizzling)
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