Lemon Tagliolini

Silky pasta coated in a glossy sauce that clings to every strand. The bright acidity of the lemon cuts through the richness of the butter and parmesan, while the scent of fresh zest fills the air.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 380
• Protein: 11 g
• Carbs: 37 g
• Fat: 21 g

Ingredients

• 400 g Fresh egg pasta ( cut as tagliolini )
• 2 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 60 g Minimum butter sweet ( diced )
• 50 g Parmesan cheese ( freshly grated )
• 50 ml Cream
• 1 tbsp Gray sea salt ( for pasta water )
• 1 pinch Black pepper ground
• 1 piece Amalfi Lemon ( washed )

Instructions

1. Citrus preparation

   Wash the lemons and the Amalfi lemon. Zest them very finely using a grater, avoiding the white pith which is bitter. Squeeze the juice from all the fruits and filter it to remove the seeds.

2. Starting the sauce

   In a large skillet, melt the butter over very low heat. Add the lemon juices and the cream. The sauce should remain fluid; do not let it boil violently.

3. Cooking the pasta

   Plunge the pasta into a large amount of boiling water salted with sea salt. Cook for 2 to 3 minutes: they should be flexible but still have a slight bite.

4. Binding and finishing

   Transfer the pasta directly into the skillet using tongs. Add a ladle of cooking water. Toss vigorously to emulsify everything until the sauce becomes creamy and coats the pasta.

5. Serving

   Off the heat, stir in the grated parmesan and the fresh zests (classic lemon and Amalfi lemon). Add a grind of black pepper. Serve immediately in warm plates.

Chef's tips

• Never throw away all the pasta water; it's the liquid gold that binds the sauce thanks to its starch.
• The secret lies in the 'mantecatura': the movement of the pan that creates the emulsion between fat and water.

Storage

This dish does not wait. Consume immediately to preserve the silky texture.