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2.4 from 5 votes

Linguine with Limoncello Asiago Cream Sauce

Linguine tossed with a light and lemony Limoncello Asiago Cream Sauce makes the perfect, quick and delicious weeknight meal.
Course Main Entree
Cuisine Italian
Keyword pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Carrie's Experimental Kitchen


  • 1 lb. Linguine
  • 2 c. Half and Half
  • 2 tbsp. Butter
  • 2 Cloves Garlic, minced
  • 1/4 c. All Purpose Flour
  • 1/4 c. Limoncello Liquor (or lemon juice for a nonalcoholic version)
  • 6 oz. Fresh Asiago Cheese
  • 1/4 c. Fresh Basil, torn into smaller pieces
  • Kosher Salt & Black Pepper, to taste


  • Cook pasta according to package directions; drain.
  • While the pasta is cooking, heat the half and half in a small saucepan over medium heat. Remove from heat and set aside.
  • Melt the butter in a medium saucepan over medium heat, add the garlic and saute for 1 minute.
  • Add the flour forming a roux; then whisk in the Limoncello and warmed half and half until it's smooth.
  • Next, add the cheese, reduce heat to low and stir until the cheese is melted; set aside.
  • Pour the sauce over the cooked pasta, add the basil and season with salt and pepper. Mix well.