I have become a little tagliatelle obsessed and keep coming up with new reasons to use this light but hearty long strand pasta. This creamy tagliatelle al limone is the cousin to its richer pasta dishes with a lighter, zesty brand of comfort
Even better? It does all this in about 20 minutes making it a cozy, weeknight dinner candidate.
Save This Recipe!
Enter your email and we'll send it right to you!
Sip on an an authentic Italian amaretto sour while you’re cooking and you’ll feel like you’re in Italy.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Tagliatelle talk
You probably figured out from the title that you’ll need tagliatelle looking for this recipe. Tagliatelle is a flat ribbon pasta, many times package in little heaped “nests”. It is wider but thinner in thickness than fettuccine, but not as wide as pappardelle.
For this recipe, I’m chose dried tagliatelle pasta because it cooks quickly and is readily available in most grocery stores. If you can’t find tagliatelle near you, you can use any ribbon pasta or twist shaped pasta you like:
- fettuccine
- tagliolini – thinner than tagliatelle. Depending on the brand, it might look rounded like spaghetti
- cavatappi
- fusilli
Type of cream
This light cream (similar to what is used in the reader favorite butter and cream sauce recipe. It’s not “light” as in low calories but has a lower percentage of fat (18%).
Ingredient Call Out
We’ve already talked a ton about the pasta so let’s do a rundown on the creamy sauce ingredients!
How to make tagliatelle al limone
Are you ready to make a super creamy lemon pasta recipe? Let’s get started!
- Bring a large pot of water to boil over medium high heat.
- Sprinkle in a hefty handful of kosher salt to the water before carefully adding in about 1/2 lb. of dried tagliatelle.
- Cook until al dente for about 3 minutes. Reserve 1 to 1 1/2 cups pasta water, then drain pasta in a colander.
- Zest one lemon and then cut it in half and juice it. Grate parmesan cheese.
- Over medium low heat in a large skillet with sides, pour in the light table cream and sprinkle in the lemon zest.
- Add 1 Tablespoon of butter and whisk until melted. Add remaining butter 1 Tablespoon of butter at a time until incorporated.
- Stir in 1/2 cup of pasta water to start followed by 1/4 cup of lemon juice. Whisk to combine and allow sauce to thicken a bit over low heat.
- Toss in cooked, drained tagliatelle pasta until all the strands are evenly coated.
- Sprinkle over fresh grated parmesan and a little lemon zest and black pepper.
Lemon Cream Sauce Pro Tip
Add the zest first to the lightly heated cream to introduce the lemon and whisk thoroughly so the cream won’t curdle.
Chef’s pasta notes
#1: Fresh tagliatelle cooks in a flash—about half the time of dried—so keep an eye on it. Don’t walk away from the pot.
#2: Using dried pasta? Give it a little extra lemon juice love. Dried pasta can handle the boost.
#3: Dried pasta doesn’t give off as much starchy water, so save a generous cup before draining. That liquid gold is your sauce’s best friend.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Tagliatelle al Limon
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
- ½ lb tagliatelle pasta
- zest and juice of one lemon. set aside -1/4 cup lemon juice
- 1 cup cream
- 5 T butter
- reserve 1 1/2 cup pasta water
- ¼ cup parmesan
- salt and pepper 1/2 teaspoon each, maybe white pepper?
Instructions
- Cook 1/2 lb dried tagliatelle in about 5 qts of generously salted water for about 3 minutes. Reserve at least 1 – 1 ½ cups of pasta water, then drain pasta in a colander.½ lb tagliatelle pasta
- First zest then juice 1 lemon. Freshly grate parmesan cheese.
- To a large skillet, add the light cream and heat the pan to medium-low heat. Sprinkle in the lemon zest (reserve a little bit for garnishing the finished dish).Add in the butter 1 Tablespoon at a time, thoroughly melting between additions. whisking the whole time. Starting with ½ cup, pour in pasta water followed by ¼ cup lemon juice and whisk to combine. Heat gently whisking the whole time until the sauce thickens. Toss in cooked tagliatelle and more pasta water as needed in small increments. Once you have the sauce where you like it, sprinkle in the parmesan cheese and zest over a little more lemon.zest and juice of one lemon. set aside -1/4 cup lemon juice, 1 cup cream, 5 T butter, reserve 1 1/2 cup pasta water
- Stir in cheese (1/4-1/2 cup) and then garnish with more lemon zest, parmesan and freshly chopped parsley, if desired.1/4 cup parmesan, salt and pepper 1/2 teaspoon each
