Difficulty Level:Â Easy
Total Time: 30 minutes
Serving Size:Â 2-4 servings
Ingredients:
1/2 lb. tagliatelle
2 tbsp. butter
1/2 shallot, finely chopped
2 garlic cloves, minced
1/3 cup Prosecco
1 cup heavy cream
Juice of 1 lemon
1/4 cup Parmigiano Reggiano, finely grated
Lemon zest for garnish
Pasta water as needed
Directions:
Bring a large pot of water to a boil.
Meanwhile, heat the butter in a large sauté pan over medium-low heat and sauté the shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the Prosecco and let simmer for 3-5 minutes until reduced.
Stir in the heavy cream, lemon juice and Parmigiano.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan along with the Prosecco sauce and 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon zest.
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