Ingredients
Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper.
Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta. Taste and adjust seasoning, if needed, before serving.
