Imagine twirling your fork into a plate of creamy, luxurious linguine that transports you straight to the sun-drenched coast of Italy with every single bite. This Limoncello Asiago Cream Sauce isn't just a recipe—it's a culinary escape that transforms an ordinary weeknight dinner into an extraordinary gastronomic experience. With the bright, zesty notes of Limoncello and the rich, complex flavor of Asiago cheese, this dish promises to be your new obsession that will have dinner guests wondering if you've secretly trained in a Michelin-starred kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1 cup heavy cream
- 1/2 cup Limoncello
- 1 cup grated Asiago cheese
- 1/4 cup chopped basil
- Salt and pepper to taste
Instructions
- Fill a large pasta pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
- Add linguine to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, prepare the sauce: In a large skillet, pour heavy cream and Limoncello, heating over medium heat until the mixture begins to simmer gently.
- Reduce heat to low and gradually whisk in grated Asiago cheese, stirring continuously to create a smooth, creamy sauce without allowing it to boil.
- Season the sauce with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- When pasta is cooked, reserve 1/2 cup of pasta water, then drain linguine in a colander.
- Add drained linguine directly into the cream sauce, tossing gently to coat each strand completely. If sauce seems too thick, add reserved pasta water to achieve desired consistency.
- Remove skillet from heat and sprinkle chopped fresh basil over the pasta, giving a final gentle toss.
- Plate the linguine immediately, garnishing with additional fresh basil and a light sprinkle of Asiago cheese if desired.
- Serve hot, recommending a crisp white wine as an accompaniment to complement the lemony cream sauce.
Tips
- • Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within. • Reserve some pasta water before draining; its starchy magic helps create a silkier, more cohesive sauce. • Use freshly grated Asiago for the most intense flavor and smoothest texture. • Don't let the cream sauce boil; gentle simmering prevents separation and maintains a luxurious consistency. • For an extra touch of elegance, toast some pine nuts and sprinkle them on top for added crunch. • Serve immediately while the sauce is hot and at its creamy best. • Pair with a crisp Pinot Grigio or Sauvignon Blanc to complement the lemony cream sauce.
Nutrition Facts
Calories: 681kcal
Carbohydrates: 74g
Protein: 20g
Fat: 31g
Saturated Fat: 19g
Cholesterol: 100mg
