Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. fresh tagliatelle
3/4 cup heavy cream
Juice of 2 lemons
4 tbsp. unsalted butter
1/3 cup Parmigiano Reggiano, finely grated
2 tsp. lemon zest
Bring a large pot of water to a boil. Meanwhile, add the heavy creamy 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.
Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1/2 cup pasta water.
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.
Remove from heat and add the grated Parmigiano and toss again.
Plate and top with lemon zest and serve!