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.


    Washington, United States
    3 people made this

    Serves: 4 

    • 450g fresh tagliolini
    • 1 unwaxed lemon
    • 50g butter
    • 4 tablespoons single cream
    • grated Parmesan cheese, for serving
    • salt and pepper, to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pan of salted water to the boil.
    2. 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.
    3. 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.
    4. 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.
    5. Mix 1 ladleful of pasta cooking water with the lemon juice.
    6. 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.
    7. Serve with some grated Parmesan cheese and a sprinkle of freshly ground pepper.

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