Tagliolini al Limone

Tagliolini al Limone

© Stine Christiansen

Tagliolini al Limone

Tagliolini al Limone

© Stine Christiansen

Ingredients (Serves 4)

100
g
butter
2
organic, unwaxed lemons
125
ml
double cream
500
g
tagliolini all'uovo (use the best brand you can find)
3
tablespoon
freshly grated Parmesan cheese, plus extra to serve
salt
freshly ground black pepper

Preparation:

  • Melt the butter in a pan over a low heat.
  • Grate the zest of the lemons into the pan, taking care to grate only the aromatic, yellow skin, not the white part, which would give the dish an unpleasantly bitter note.
  • Cook gently for 2–3 minutes over very low heat – don't let it sizzle.
  • Add the cream, stir well and remove the pan from the heat.
  • Bring a large pan of salted water to the boil, add the tagliolini and cook until very al dente – they will continue to cook even after they have been drained.
  • Drain and reserve a cup of the cooking liquid.
  • Mix the tagliolini into the pan with the cream-butter-lemon sauce, add the Parmesan and mix well. The pasta should be very creamy, so add a little of the cooking liquid as needed until the desired succulent consistency of the sauce is reached.
  • Transfer to a warmed serving dish, season with freshly ground pepper and bring to the table with extra Parmesan.

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