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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside. | 2. Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside. | 3. In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced. | 4. Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again. | 5. Serve immediately with the reserved lemon zest and freshly ground black pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2			2.5617	0.8233	0.0972	0.0265
linguine	1			25.2167	0.0	5.61	0.1417
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
brandy	1/4	cup		25.2167	0.0	5.61	0.1417
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.