Recipe Tip: Tagliolini al Limone
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A bowl of pasta is always welcome, and this fantastically simple Italian recipe is particularly so. The sauce brings out the bright, zesty flavour of fresh lemons in an unforgettably Italian way. Buon appetito!
- 100 gbutter
- 2organic, unwaxed lemons
- 125 mldouble cream
- 500 gtagliolini all'uovo (use the best brand you can find)
- 3 tablespoonfreshly grated Parmesan cheese, plus extra to serve
- freshly ground black pepper
Step 1Melt the butter in a pan over a low heat.
Step 2Grate 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.
Step 3Cook gently for 2–3 minutes over very low heat – don't let it sizzle.
Step 4Add the cream, stir well and remove the pan from the heat.
Step 5Bring 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.
Step 6Drain and reserve a cup of the cooking liquid.
Step 7Mix 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.
Step 8Transfer to a warmed serving dish, season with freshly ground pepper and bring to the table with extra Parmesan.
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