I love eating this, but trust me, it doesn't taste the same if eaten indoors! A wonderful warm sunny day so that you can eat alfresco is a must.
Unfortunately I couldn't get any linguine, and so I had to second-best it and use spaghetti, still ok but not quite the same.
When a recipe asks for pasta, lemon, Parmesan cheese and parsley you really can't go far wrong.
Some green leaves need to be served alongside this, I opted for watercress. A piece of toasted ciabatta is good too.
How to Eat by Nigella Lawson is still one of my favourite cookery books. It's packed with recipes and just a handful of photographs.
The weather forecast is good for this coming weekend, so here is something quick, simple and very tasty.
HOW TO EAT BY NIGELLA LAWSON
ISBN 0701165766 - Page 253
Serves 6 (can easily be scaled down)
750g linguine, 2 egg yolks, 150ml double cream, 50g freshly grated Parmesan cheese, zest and juice of 1 unwaxed lemon, 15g butter, fresh flat-leaf parsley.
1. Fill a pot with water and bring to the boil. Add some salt. Tip in the pasta, bring back to the boil and cook for a couple minutes less than it says on the packet of pasta.
2. In a bowl, put the yolks, cream, grated Parmesan cheese, zest of the whole lemon and juice of half of it, a pinch of salt and a good grating of pepper and beat together until just combined.
3. Remove a cup of cooking liquid, drain the pasta and then, off the heat, toss it back in the pan, throw in the butter and stir and swirl about to make sure the butter's melted and pasta covered by it all over.
4. Stir in the egg, cream, cheese and lemon mix and turn the pasta well, adding some of the cooking liquid if it looks a bit dry (2 tablespoons or so should do it).
Sprinkle over some just-chopped parsley and serve straight away.
Unfortunately I couldn't get any linguine, and so I had to second-best it and use spaghetti, still ok but not quite the same.
When a recipe asks for pasta, lemon, Parmesan cheese and parsley you really can't go far wrong.
Some green leaves need to be served alongside this, I opted for watercress. A piece of toasted ciabatta is good too.
How to Eat by Nigella Lawson is still one of my favourite cookery books. It's packed with recipes and just a handful of photographs.
The weather forecast is good for this coming weekend, so here is something quick, simple and very tasty.
HOW TO EAT BY NIGELLA LAWSON
ISBN 0701165766 - Page 253
Serves 6 (can easily be scaled down)
750g linguine, 2 egg yolks, 150ml double cream, 50g freshly grated Parmesan cheese, zest and juice of 1 unwaxed lemon, 15g butter, fresh flat-leaf parsley.
1. Fill a pot with water and bring to the boil. Add some salt. Tip in the pasta, bring back to the boil and cook for a couple minutes less than it says on the packet of pasta.
2. In a bowl, put the yolks, cream, grated Parmesan cheese, zest of the whole lemon and juice of half of it, a pinch of salt and a good grating of pepper and beat together until just combined.
3. Remove a cup of cooking liquid, drain the pasta and then, off the heat, toss it back in the pan, throw in the butter and stir and swirl about to make sure the butter's melted and pasta covered by it all over.
4. Stir in the egg, cream, cheese and lemon mix and turn the pasta well, adding some of the cooking liquid if it looks a bit dry (2 tablespoons or so should do it).
Sprinkle over some just-chopped parsley and serve straight away.
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