Linguine al limone

Linguine al limone


1 lb smoked bacon cut in strips

1 onion

1 clove garlic

Juice from 1 lemon


For besciamella

2 T melted butter

2 T flour

1 C milk

1/2 bouillon cube

Grated parmigiano


1 lb linguine

1 1/2 or 2 T rock salt (or regular)

1/2 cup pasta water



Cook in a pan smoked bacon cut in strips, drain fat.

Add 1 onion and 1 clove of garlic (cut very fine or cut il in mini chopper).

Add water if it starts to get too brown.

When onion and garlic are cooked turn off burner.


Before or while doing this you need to prepare besciamella.

In a bowl melt 2 tablespoons of butter in the microwave.

Add two tablespoons of flour. Mix.

Add 1 cup of milk and half a bouillon cube.

Add two tablespoons of parmigiano.

Put in microwave for 1 1/2 minutes. Stir.

Repeat until besciamella sauce is thickened (not too thick though). Stir about every minute.


Squeeze one lemon, set juice aside.

Cook 1 lb of linguine in boiling water (add 1 1/2 Tablespoons of rock salt or regular).

Set aside 1/2 c of water that the pasta is cooking in.

When pasta is ready (don’t overcook it!) drain the water and return it to pan and add the bacon mixture, the besciamella sauce, the lemon juice and some of the pasta water that was set aside as needed (so it’s creamy and not too dry).

Eat immediately.