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Lemon Prosecco Tagliatelle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Lemon Prosecco Tagliatelle


  • 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


  1. Bring a large pot of water to a boil.

  2. 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.

  3. Add the Prosecco and let simmer for 3-5 minutes until reduced.

  4. Stir in the heavy cream, lemon juice and Parmigiano.

  5. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  6. 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.

  7. Plate and top with lemon zest.


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