Linguine with lemon and cream


Bright and fresh tasting, this pasta is great for family or company BUT is so quick you’ll be amazed  This recipe serves 4


  • 4 Tbs butter Butter, without salt
  • 8 slices prosciutto/ham cut crosswise into strips
  • 1 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 cup heavy cream Cream, fluid, heavy whipping
  • 1/4 cup fresh lemon juice Lemon juice, raw
  • 4 tsp lemon zest, minced Lemon peel, raw
  • Freshly ground black pepper to taste Spices, pepper, black
  • 1/2 lb dry linguine or angel hair pasta
  • 1 cup Parmigiano-Reggiano, grated
  • lemon zest Lemon peel, raw


Step 1

Saute prosciutto in melted butter in a large skillet over a medium heat. Add broth, and cook 1 minute. Add broth and cook 1 minute. Stir in cream, lemon juice and zest. Reduce heat to low and cook for 2 minutes, then season with pepper, keep warm and covered while cooking pasta. Prepare linguine according to package instructions. Drain, and transfer to the sauce in the pan. Stir over medium heat to incorporate. Off heat, stir in the cheese, tossing to blend. Transfer to serving platter. Garnish with additional lemon zest.


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