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 cup fresh parsley, chopped
• 1 cup fresh basil, chopped
• Salt and pepper

1. 01
   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. 02
   In a large skillet over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer.
3. 03
   Stir in the truffle oil and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth.
4. 04
   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. 05
   Remove the skillet from heat. Stir in the lemon zest and lemon juice, mixing well to combine.
6. 06
   Add the chopped parsley and basil, tossing gently to distribute the herbs throughout the pasta.
7. 07
   Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese if desired.