Creamy Lemon Linguine with Speck
Creamy Lemon Linguine with Speck Recipe - a hearty, creamy, lemon pasta dinner with salty speck for a beautiful Italian meal the whole family will love!
Servings: 6 people
Cost: $8
Equipment
Ingredients
- 1 lb Linguine pasta I use Pasta di Gragnano PGI
- 2 tbsp unsalted butter
- 1 tbsp lemon zest freshly grated, plus more for serving
- 2 tbsp flour
- 1 cup heavy cream
- 2 tbsp Parmigiano-Reggiano freshly grated, plus extra cheese to serve on the side
- 2 tbsp freshly squeezed lemon juice
- 6 oz Speck Alto diced, I use Adige PGI brand
Instructions
- Bring a pot of salted water to a boil and cook the linguine according to the package instructions, drain and set aside.
- Melt the butter in a heavy bottom pan over medium heat. Add the lemon zest and stir to combine.
- Add the flour to pan and stir for 2 minutes to cook the flour flavor out.
- Add the heavy cream. Turn the heat down to low and simmer (without boiling) for 5-10 minutes until sauce is starting to thicken enough to coat a spoon lightly.
- Remove from the heat. Add the parmesan cheese and stir to melt the cheese.
- Add the pasta and toss, finish with the fresh lemon juice, the speck, and more cheese if desired and enjoy!
Nutrition
Calories: 186kcal | Carbohydrates: 4g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 38mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.2mg
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