Tagliolini al Limone

Preparation:

• Melt the butter in a pan over a low heat. Grate in the lemon zest, making sure that you only grate off the aromatic yellow skin, not the white part - this would give the dish an unpleasantly bitter note. Leave to simmer over a very low heat - it should never sizzle. Then pour in the cream, stir well and remove from the heat. Bring a large pan of water to the boil, season with salt and cook the tagliolini until very al dente - they will continue to cook even after draining. Drain and collect one cup of the cooking liquid.
• Mix the tagliolini with the cream, butter and lemon sauce, add the Parmesan and mix well. The pasta should be very creamy, so add a little of the cooking liquid as required until the sauce reaches the desired juicy consistency. Transfer to a preheated serving dish, season with freshly ground pepper and serve with extra Parmesan for individual seasoning.