Ask Cookix, your sous-chef

Linguine al Limone with Pecorino Romano

Linguine al Limone is a bright and refreshing Mediterranean pasta dish that showcases the vibrant flavor of fresh lemons, complemented by the richness of Pecorino Romano cheese. This recipe achieves a creamy texture without the use of heavy cream, relying instead on the emulsification of pasta water, olive oil, and cheese. The addition of fresh mint enhances the dish with a subtle herbal note, while the juiced lemon halves, briefly sautéed, infuse the sauce with an extra depth of citrus essence. Perfect for a light yet satisfying meal, this dish is a celebration of simplicity and balance, making it an ideal choice for warm-weather dining or a quick yet elegant weeknight dinner.

Main | Italian | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Linguine | Colander | Cutting Board | Knife | Mixing Bowl | Pot | Saucepan | Spatula | Lemon | Olive Oil | Pasta | Pecorino | Boiling | Sautéing | Simmering | Stirring | Tossing | Warm Weather | Weeknight | Under 15 Minutes
Time to complete

Prep

10min

Cook

15min

Wait

0 minutes

Total

25min

Ingredients (Makes 2 servings)
  • 200 g (7 oz) linguine pasta
  • 1 lemon, zest and juice
  • 4 tbsp extra virgin olive oil
  • 1 handful fresh mint leaves (or basil as an alternative)
  • 50 g (1.75 oz) Pecorino Romano cheese, finely grated
  • 1 tbsp salt
  • 1 tsp black pepper, freshly ground
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 7
  • Carbohydrates: 22
  • Fiber: 2
Directions

Preparing the Pasta

  • 1. Bring a large pot of water to a rolling boil. Add the salt and allow it to dissolve.
  • 2. Cook the linguine for 2 minutes less than the package instructions suggest.

Preparing the Lemon Base

  • 3. While the pasta cooks, zest the lemon onto a plate and squeeze its juice into a bowl. Reserve the juiced lemon halves.
  • 4. Heat the olive oil in a large sauté pan over medium-high heat. Add the lemon zest and half of the lemon juice.
  • 5. Tear the mint leaves and add them to the pan, followed by the juiced lemon halves, placed cut-side down.

Combining the Pasta and Sauce

  • 6. Once the pasta is ready, strain it and transfer it directly into the pan with the lemon mixture.
  • 7. Reserve a mugful of pasta water and pour it into the pan. Increase the heat to high and stir constantly for 1 minute.
  • 8. Remove the lemon halves and continue cooking for another 1.5 minutes, stirring frequently.

Finishing Touches

  • 9. With 1 minute remaining, zest the remaining lemon into the pan, reserving some for garnish.
  • 10. Add more torn mint leaves and pour in the remaining lemon juice, stirring until the liquid evaporates.
  • 11. Remove the pan from heat and immediately toss in the Pecorino Romano cheese, stirring to coat the pasta evenly.

Serving

  • 12. Plate the pasta and garnish with reserved lemon zest and additional mint leaves. Serve immediately.
Cookix's Secrets

Alternative Cooking Methods

  • Try roasting the lemon halves before adding them to the pan for a deeper caramelized citrus flavor.

Alternative Proteins

  • For a protein boost, add grilled shrimp or seared scallops.

Bold Flavor Enhancements

  • Incorporate a pinch of red pepper flakes for a subtle heat.

Complementary Flavor Pairings

  • Add toasted pine nuts or almonds for a crunchy texture.

Cooking Tips

  • Use high-quality extra virgin olive oil for the best flavor.
  • Grate the Pecorino Romano finely to ensure it melts smoothly into the sauce.

Flavor Enhancements

  • For a more intense lemon flavor, use Meyer lemons instead of regular lemons.

Healthier Variations

  • Use whole wheat pasta for added fiber and nutrients.

Seasonal Tweaks

  • In winter, substitute mint with fresh thyme or rosemary for a warmer herbal note.

Serving Suggestions

  • Pair this dish with a crisp white wine such as Pinot Grigio or Vermentino.