Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Linguini w/ Lemon Sauce


2 servings linguini
2 lemons
½ cup olive oil
⅓ cup heavy cream
⅓ cup grated parmesan cheese
½ teaspoon sugar
¼ teaspoon salt
salt and pepper to taste


This dish moves quickly so make sure you have all ingredients on hand. Bring 6 cups of water to a rolling boil in a large pot. Do this 10-15 minutes before you start the sauce so the water is boiling rapidly by the time the sauce is simmering.

(We used to same pot to do everything in.)

Meanwhile in a small saucepan, heat the olive oil over low heat. Using a small box grater or lemon zester, zest both lemons directly into the hot oil. Add the sugar and salt, turn the heat up to medium-high just for two minutes, then add the cream and parmesan and whisk rapidly together. Turn the heat down to low and simmer for five minutes.

Cook the fresh pasta in the boiling water for 3 minutes then use tongs to transfer the pasta to the sauce. Toss with tongs until completely coated and serve immediately with freshly ground black pepper.