LINGUINE WITH LEMON, BASIL, PECORINO AND MASCARPONE
Ingredients
2 egg yolks
100 ml (3½ fl oz/generous ½ cup) double (heavy) cream
2 tablespoons mascarpone
2 tablespoons grated pecorino
zest of 1 lemon, juice of ½
40 g (1½ oz) butter, cubed
250 g (8¾ oz) linguine
4 basil leaves, torn
sea salt, to taste
Bring a large pan of well-salted water to the boil. Meanwhile, mix the yolks, cream, mascarpone, pecorino and lemon in a mixing bowl, whisking well to remove any lumps.
Add the butter and place the bowl over your pan of boiling pasta, to gently warm the sauce, or in a nearby warm place.
When perfectly al dente, drain the pasta, reserving a little of the cooking water just in case (though I rarely need it here).
Throw the sauce into the pan with the drained pasta and stir vigorously, tossing the linguine well until every strand is coated and saucy. If things look too runny, put the pan over a very low heat and continue stirring and cooking for a moment or two longer. Add the torn basil leaves, check the seasoning, stir quickly and serve, smugly.
Bitter Honey by Letitia Clark (Hardie Grant, Hardback & eBook) Photography ©Matt Russell