Tagliarini al Limone
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.
Ingredients
8 ounces of extra thin egg pasta (tagliarini)
3/4 cup heavy cream
Zest of one lemon
2 tablespoons lemon juice
6 tablespoons butter
1 cup grated Parmesan
20-25 small/medium basil leaves), chopped
Black pepper
Instructions
Cook tagliarini in salted boiling water for 2 minutes. Reserve 1 cup of pasta water and set aside. Drain pasta and return to the pot.
In a medium saucepan, add cream and lemon zest. Cook over medium heat, whisking often, for 2 minutes.
Reduce heat to medium low and add lemon juice. Continue whisking and add butter, 1 tablespoon at a time until melted and fully incorporated into the sauce.
Remove sauce from the heat and add
1/2 cup Parmesan and all but a tablespoon of the chopped basil. Stir to combine and transfer the sauce to the tagliarini.
If desired, add some of the reserved pasta water to thin the sauce.
Garnish with remaining Parmesan and a little black pepper.
Tagliarini al Limone
Ingredients
Instructions
- Cook tagliarini in salted boiling water for 2 minutes. Reserve 1 cup of pasta water and set aside. Drain pasta and return to the pot.
- In a medium saucepan, add cream and lemon zest. Cook over medium heat, whisking often, for 2 minutes.
- Reduce heat to medium low and add lemon juice. Continue whisking and add butter, 1 tablespoon at a time until melted and fully incorporated into the sauce.
- Remove sauce from the heat and add
- 1/2 cup Parmesan and all but a tablespoon of the chopped basil. Stir to combine and transfer the sauce to the tagliarini.
- If desired, add some of the reserved pasta water to thin the sauce.
- Garnish with remaining Parmesan and a little black pepper.
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