John Myers
Ingredients for 4 servings:
- 750 ml milk
- 40 g butter
- ½ vanilla pod(s)
- 4 tbsp sugar
- 1 tsp lemon peel, grated
- 250 g tagliatelle pasta
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Bring the milk to a boil with the butter, the vanilla pod (sliced in half lengthwise), the sugar, and the lemon zest, then add the tagliatelle pasta. Add a pinch of salt and cook until the pasta is tender and the liquid has almost completely evaporated. This will take a little longer than regular pasta cooking—about 25 minutes. Remove the vanilla pod before serving. Serve with the compote. Tip: If you have a heavy-bottomed pot, let the pasta sit on the bottom a little to develop a golden brown crust. It’s important not to turn the heat too high, or the pasta will become too soft. Likewise, don’t turn the heat too low, or too much liquid will remain.
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