Lemon tagliolini
15 min
Lemon tagliolini is a classy, delicate and traditional Italian dish. It is also very very fast: 5 minutes for the sauce and just 1 minute to cook the fresh tagliolini. Make sure to not overcook the pasta or it will become sticky and very hard to untangle.
3 people made this
Ingredients
Serves: 4
- 450g fresh tagliolini
- 1 unwaxed lemon
- 50g butter
- 4 tablespoons single cream
- grated Parmesan cheese, for serving
- salt and pepper, to taste
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Bring a large pan of salted water to the boil.
- Meanwhile, peel the lemon with a peeler to make thin strips, avoiding the white pith; cut the strips into even narrower strips lengthways. Set aside. Juice the lemon and reserve.
- In a large pan over medium heat, melt the butter and add the lemon strips. Coat in butter, cook for a minute then add the the cream; stir and cook for 1 minutes, just the time to heat it through. Remove sauce from heat.
- Cook the fresh tagliolini for 1 minute. If using shop-bought pasta, follow the time indicated on the packet. With a spaghetti fork transfer the tagliolini directly into the lemon sauce pan.
- Mix 1 ladleful of pasta cooking water with the lemon juice.
- Place pasta and lemon sauce over medium heat, mix and cook for no more than 30 seconds, adding the water and lemon juice. Add more water if too dry.
- Serve with some grated Parmesan cheese and a sprinkle of freshly ground pepper.
