Equipment
Ingredients
Pasta
- 400 g linguine
Aromatics and Sauce
- 2 meyer lemon, zested, pith removed, and flesh chopped into bits
- 4 garlic, peeled and thinly slivered
- 2 g fennel seed, lightly crushed
- 30 g unsalted butter
- 240 ml heavy cream
Finishing
- 15 g fresh dill, coarsely chopped
- 50 g vegetarian parmesan-style cheese, finely grated
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 698 kcal
- Protein
- 20 g
- Carbohydrates
- 82 g
- Fat
- 33 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 660 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 92 mg
- Potassium
- 400 mg
- Calcium
- 241 mg
- Iron
- 4.1 mg
- Magnesium
- 71 mg
- Phosphorus
- 329 mg
- Zinc
- 2.0 mg
- Vitamin A
- 339 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.93 mg
- Riboflavin
- 0.59 mg
- Niacin
- 7.4 mg
- Folate
- 250 mcg
- Water
- 88 g
Sources: USDA FoodData Central
Method
Bring a large pot of heavily salted water to a rolling boil (100°C/212°F). Add the linguine and cook until al dente, about 1 minute less than package directions. Reserve 120ml of the starchy pasta cooking water, then drain the pasta.
While the water heats, prepare the Meyer lemons. Zest the bright exterior using a microplane. Using a chef's knife, slice away and discard the white pith. Chop the remaining lemon flesh into small, tangible bits, ensuring you remove and discard any seeds.
In a large skillet over medium-low heat, melt the unsalted butter. Add the garlic slivers and crushed fennel seeds. Gently saute until the garlic is fragrant and softened but has taken on no color, about 2 to 3 minutes.
Pour the heavy cream into the skillet and add the Meyer lemon zest. Increase the heat to medium to bring the liquid to a gentle simmer (around 85°C/185°F). Let the sauce reduce slightly until it thickens enough to coat the back of a spoon.
Add the drained linguine, chopped Meyer lemon flesh, and chopped fresh dill to the simmering cream sauce. Toss vigorously to combine, adding splashes of the reserved hot pasta water as needed until the sauce emulsifies and clings tightly to the noodles.
Remove the skillet from the heat. Gently fold in the grated vegetarian parmesan-style cheese, kosher salt, and freshly ground black pepper. Taste and adjust seasoning if necessary, then serve immediately.
Chef's Notes
- Meyer lemons have a thinner, far less bitter pith than standard Lisbon or Eureka lemons, which is what makes their flesh pleasant enough to eat in whole, tangible pieces.
- Slivering the garlic rather than mincing it prevents it from burning in the butter and provides a gentle, sweet garlic flavor that does not overpower the delicate Meyer lemon notes.
- Always use heavy cream when combining dairy with acidic citrus. Lighter creams, half-and-half, or milk lack the fat necessary to stabilize the emulsion and will almost certainly curdle.
- Fennel seeds provide a mild anise undertone that acts as a brilliant aromatic bridge between the bright, sunny citrus and the grassy, fresh dill.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stove over low heat with a splash of water or milk to prevent the cream sauce from splitting.
Troubleshooting
The cream sauce curdled or split
Cause: The acid from the lemon bits reacted with the dairy over excessively high heat, or a low-fat cream was used.
Fix: Vigorously whisk in a splash of starchy, hot pasta water off the heat to help re-emulsify the sauce.
Prevention: Always use heavy cream (at least 35 percent fat) and ensure the sauce is at a gentle simmer, not a rapid boil, when adding acidic ingredients.
The garlic tasted bitter
Cause: The garlic was browned or burned during the saute step.
Fix: Cannot be fixed. If the garlic burns before adding cream, wipe out the pan and start the base over.
Prevention: Maintain medium-low heat and slice the garlic into slivers rather than mincing it to slow down the cooking process.
Cultural Context
Introduced to the United States from China by agricultural explorer Frank N. Meyer in 1908, the Meyer lemon is a natural hybrid of a citron and a mandarin or pomelo. In this Italian-inspired pasta dish, its unique floral sweetness and mellow acidity beautifully cut through the richness of the heavy cream, resulting in a vibrant, distinctly Californian-Italian fusion perfect for brightening up weeknight dinners.
