I like this recipe for an infinite number of reasons: it’s super easy, it’s fast, it’s tasty, it’s fresh, and it reminds me so much of the 80s. Its only drawback: it is not conducive to a diet!
Lemony Tagliolini
- Preparation time: 10 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 lb. 3 oz (500 grams) of tagliolini
- 7 oz (200 grams) of cream
- 2 oz (50 grams) of butter
- 2 untreated organic lemons
- Grated parmesan to taste
- Salt to taste
- Pepper as needed
- Instructions
- In a saucepan, boil water for the pasta.
- Melt the butter in a pan, add the lemon zest and juice, and fry them gently.
- Remove the lemon zest.
- Salt the pasta cooking water. Cook the tagliolini for about two minutes. Drain them and put them in the pan to stir over the heat for about a minute with the cream.
- Then, with the heat off, add the grated Parmesan cheese and pepper. Salt if necessary.
Tips to ensure the success of the dish:
- I always buy tagliolini because I’m not good at cutting them very thin. If you want to make them at home, use 100 grams of all-purpose flour and 3 egg yolks per person.
- For the lemon zest, make sure to use only the yellow part: the white part is bitter.
- Always set a little of the cooking water aside to possibly lengthen the sauce and prevent the pasta from becoming too dry.
