Lemon Garlic Pasta with Creamy Sauce
Recipe by Chef Michel Dumas
Fresh linguine coated in a creamy lemon, garlic and basil sauce, topped with a poached egg and parmesan. A protein‑rich dish, ideal for athletes and fans of Mediterranean cuisine.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
9m
Prep
11m
Cook
10m
Cleanup
30m
Total
Cost Breakdown
Total cost:$10.65
Per serving:$2.66
Critical Success Points
- • Poach the egg correctly to achieve a runny yolk.
- • Reduce the sauce to the right consistency without curdling.
- • Toss the pasta with the parmesan to emulsify the sauce.
Safety Warnings
- • Be careful of hot oil splatters.
- • Handle boiling water with gloves or a cloth.
- • Do not leave the raw egg in the water too long to avoid any contamination.
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