Fresh tagliatelle coated in a silky lemon, butter, and Parmesan sauce. A bright, simple, and comforting Italian classic.
Ingredients
- 400 g Fresh egg tagliatelle
- 2 pieces Untreated yellow lemons
- 60 g Unsalted butter
- 2 tbsp Extra virgin olive oil
- 80 g Parmigiano Reggiano DOP
- 1 clove Garlic
- to taste Fine salt
- to taste Whole black peppercorns
Method
- Bring a large pot of water to a boil and salt it generously, like seawater.
- Carefully wash the lemons, then finely zest, avoiding the bitter white pith. Set the zest aside.
- Cut the lemons in half and squeeze to extract the juice. Strain to remove the seeds.
- In a wide skillet, melt the butter with the olive oil over low heat. Add the whole crushed garlic clove and let it infuse until fragrant and golden, then remove it.
- Plunge the tagliatelle into the boiling water and cook until al dente, saving a cup of cooking water before draining.
- Pour the lemon juice and half the zest into the skillet, slightly increase the heat, and let simmer for a few moments so the flavors meld.
- Transfer the drained pasta directly into the skillet with the sauce, add a ladle of cooking water, and sprinkle with grated Parmesan.
- Toss vigorously over low heat until the sauce becomes creamy and coats the pasta, adding more cooking water if necessary.
- Pepper generously, taste, and adjust the seasoning. Serve immediately in warm bowls, sprinkled with the remaining zest and Parmesan shavings.
Nutrition
Per serving
- Energy
- 292.1 kcal
- Protein
- 8.85 g
- Carbohydrate
- 6.17 g
- Fat
- 26.84 g
- Fibre
- 1.88 g
- Calcium
- 11.82 mg
- Iron
- 0.19 mg
- Magnesium
- 6.25 mg
