Of which 3.7 g sugars and 7.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lemon two ways · Emulsion with no cream · Finished off the heat
Allergens gluten, milk
Linguine al limone
Butter, Parmesan and lemon
A pale, fragrant pasta in which butter, Parmigiano, lemon juice and zest form a creamy coating with no cream. The recipe looks simple, but it calls for low heat: the acidic juice goes in gradually and the cheese is worked in off the heat to avoid clumps and splitting.
Ingredients
- 320 g (11½ oz) dried linguine
- 40 g (1½ oz) unsalted butter
- 60 g (2 oz) Parmigiano Reggiano
- 40 g (1½ oz) lemon juice
- 4 g lemon zest
- 0.3 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Wash and dry the lemons. First grate off 4 g of fine zest, without reaching the white pith; only then squeeze and strain 40 g of juice.
- Grate the Parmigiano very finely and break up any clumps. Cut the butter into eight cubes and keep it cold until the finish.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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