Tagliatelle al Limon
Can a cream sauce be both comforting and fresh? Meet the best late winter cream sauce recipe. Dried tagliatelle pasta is tossed in a cozy blanket of a little light cream kissed with the juice and zest of a lemon. Creamy tagliatelle al limone is the comfort food recipe to serve in late February or early March when you feel Spring calling but Winter is still doing her thing. Bonus? The whole dish is ready in less than 20 minutes.
Servings 3
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
