John Myers
Tagliatelle with Lemon Butter
The perfect tagliatelle with lemon butter recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- Zest and juice of 2 gr. Organic lemons
- 350 ml Cream or creme fraìche
- 3 heaped tbsp Butter
- Freshly grated Parmesan or Grana Padano
- Sea salt and freshly ground black pepper
- Some sprigs of spice to decorate
- Bring a large saucepan of water to the boil. Melt the butter in a large pan without turning it brown. Add the lemon peel and heat over low heat for 5 minutes so that the butter takes on the lemon aroma. Then add the lemon juice and carefully Bring to a boil, stir and remove from the stove.
- Let the pasta cook until al dente according to the instructions on the packet and drain. Stir the cream into the lemon mixture and heat. As soon as it starts bubbling, add the pasta and mix everything well. Season with salt and pepper, sprinkle with cheese and garnish with the spices
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