Creamy Truffle Linguine with Lemon and Fresh Herbs

Ingredients

• 12 ounces linguine
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoon truffle oil
• 1 cup Parmesan cheese grated
• 1 teaspoon lemon zest freshly grated
• 2 tablespoons lemon juice freshly squeezed
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh basil chopped
• Salt and pepper to taste

Instructions

1. 1 Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. 2 In a large skillet over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer.
3. 3 Stir in the truffle oil and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth.
4. 4 Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce. If needed, add reserved pasta water a little at a time to achieve the desired sauce consistency.
5. 5 Remove the skillet from heat. Stir in the lemon zest and lemon juice, mixing well to combine.
6. 6 Add the chopped parsley and basil, tossing gently to distribute the herbs throughout the pasta.
7. 7 Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese if desired.