Tagliatelle al Limone
This zesty southern Italian pasta dish is the true taste of summer. Simple and fresh ingredients make all the difference here. Recipe from Italy Magazine.
- 1/4 cup (55g) extra-virgin olive oil
- Finely grated zest of 1 lemon, plus 2 tablespoons juice
- 1 cup (250g) heavy cream
- Fine salt
- 1 pound (454g) Tagliatelle
- 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- Freshly ground black pepper
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced fresh basil
Bring a large pot of water to a rolling boil and salt it generously.
While the water is heating, make the sauce. Combine the olive oil and lemon zest in a heavy-bottomed saucepan large enough to hold the cooked pasta. Set the pan on low heat and cook, stirring now and again, until the lemon zest starts to sizzle gently.
Stir in the cream and raise the heat to medium-high. Bring to a boil. Cook, stirring, until the cream is heated through and just beginning to simmer, 3 to 5 minutes. Gradually whisk in the lemon juice, 1 tablespoon at a time. The sauce will thicken slightly. Turn off the heat and cover to keep warm.
Cook the pasta according to the package instructions until al dente. Use tongs to transfer the cooked pasta to the saucepan, allowing some of the pasta water to drip into the sauce as well. Toss gently to combine. Add the Parmigiano and a few grindings of pepper. If you are using herbs, add them now and gently toss again. Serve with more parmigiano for sprinkling on top.