Tagliolini al Limone

Ingredients

Tagliolini pasta

12 ounces

Salt

to taste

Freshly ground black pepper

to taste

Unsalted butter

4 tablespoons

Lemon zest

from 2 lemons

Lemon juice

1/4 cup, freshly squeezed

Heavy cream

1 cup

Grated Parmesan cheese

1 cup, plus extra for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the tagliolini pasta and cook according to package instructions until al dente, usually about 3-4 minutes.
2. While the pasta is cooking, melt the unsalted butter in a large pan over medium heat. Once melted, add the lemon zest and juice, stirring to combine and release the aromatic oils.
3. Pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-4 minutes.
4. Once the pasta is cooked, reserve 1 cup of the pasta water and drain the rest. Add the drained tagliolini to the pan with the lemon cream sauce, tossing gently to coat the pasta evenly.
5. Gradually add the grated Parmesan cheese, tossing the pasta to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
6. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with extra Parmesan cheese and a sprinkle of lemon zest for an extra pop of flavor.