Creamy Tagliatelle Limone

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Creamy lemon tagliatelle made with fresh pasta, heavy cream, butter, fresh lemon juice, and Parmigiano Reggiano for a bright, silky, comforting dish.

Ingredients:

• 1/2 lb. fresh tagliatelle

• 1 cup heavy cream

• Juice of 2 lemons

• 4 tbsp. unsalted butter

• 1/2 cup Parmigiano Reggiano, finely grated

• 2 tsp. lemon zest

  
  

Directions:

1. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a large sauté pan and simmer over low heat for about 4-5 minutes to reduce. Stir in the butter and juice of two lemons. Let sit over low heat while pasta cooks.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1 cup pasta water.

3. Strain the pasta and add it to the pan along with the creamy lemon sauce and 1/4 cup pasta water. Toss over medium heat until combined. Add more pasta water as needed.

4. Remove from heat and add the grated Parmigiano and toss again.

5. Plate and top with lemon zest and serve.

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