Lemon Garlic Pasta with Creamy Sauce

Ingredients

• 400 g Fresh linguine (Cook al dente, reserve a little cooking water)
• 100 g Parmesan (Finely grate just before use)
• 2 tablespoons Extra virgin olive oil (For sautéing the garlic)
• 3 cloves Garlic cloves (Finely mince)
• 10 leaves Fresh basil (Coarsely chop)
• 1 unit Organic lemon (Zest and juice)
• 200 ml Heavy cream 35 % (Base of the creamy sauce)
• 1 unit Egg (Poached egg for plating)
• 1 pinch Salt (Adjust to taste)
• 1 pinch Black pepper (Freshly ground)

Instructions

1. Ingredient preparation

   Wash the lemon and basil, dry them. Zest the lemon, squeeze the juice, grate the parmesan, mince the garlic and coarsely chop the basil.

   Time: PT5M

2. Boil water

   Fill a large pot with water, bring to a boil, add a pinch of salt.

   Time: PT5M

   Temperature: 100°C

3. Poach the egg

   Bring a small pot of water to a gentle simmer (80°C), create a light whirlpool, slip the egg in and cook for 2 minutes.

   Time: PT2M

   Temperature: 80°C

4. Sauté the garlic

   In a pan, heat the olive oil over medium‑high heat (180°C), add the minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: 180°C

5. Prepare the creamy sauce

   Pour in the cream, lemon zest, lemon juice, season with salt and pepper. Reduce heat to low (90°C) and let simmer for 3 minutes until slightly thickened.

   Time: PT3M

   Temperature: 90°C

6. Infuse the basil

   Add the whole basil leaves, let infuse for 30 seconds then remove or leave them according to preference.

   Time: PT30S

7. Combine the pasta

   Drain the al dente linguine, add them to the pan, fold in the grated parmesan and mix for 2 minutes until the sauce coats the pasta.

   Time: PT2M

   Temperature: 80°C

8. Plating

   Place the pasta on plates, top with the poached egg, sprinkle extra parmesan, drizzle a splash of olive oil and garnish with a few basil leaves.

   Time: PT2M

Nutrition Facts

Calories

718

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Fresh linguine: Dry linguine, Spaghetti
• Instead of Parmesan: Pecorino, Grana Padano
• Instead of Extra virgin olive oil: Canola oil, Grape seed oil
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh basil: Dried basil (less aromatic)
• Instead of Organic lemon: Lime
• Instead of Heavy cream 35 %: Pouring cream, Sour cream
• Instead of Egg: Soft‑boiled egg
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Large pot
• Wide sauté pan
• Fine grater or microplane
• Zester
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Slotted spoon
• Colander
• Serving plate

Critical Steps — Do Not Skip

• Poach the egg correctly to achieve a runny yolk.
• Reduce the sauce to the right consistency without curdling.
• Toss the pasta with the parmesan to emulsify the sauce.

Chef Tips from the Video

• Use freshly grated parmesan for better emulsification.
• Add the basil at the end of cooking to preserve its fresh aroma.
• If you like a more tangy taste, increase the lemon juice slightly.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2 days.

Freezer: Not recommended; the cream and pasta lose their texture when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the parmesan and zest the lemon the day before, store in the refrigerator in an airtight container.
• Prepare the sauce in advance and gently reheat before incorporating into the pasta.
• Poach the egg just before serving for a perfectly runny yolk.