John Myers
Ingredients for 4 servings:
- ¾ liter of milk
- 40 g butter
- ½ vanilla pod(s)
- 4 tbsp sugar
- 1 tsp lemon(s) – zest, grated
- 250 g tagliatelle pasta
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Bring the milk to a boil with butter, the vanilla bean (sliced lengthwise), sugar, and lemon zest, and add the pasta. Add a pinch of salt and cook until the pasta is tender and the liquid has almost completely evaporated. This takes a little longer than regular pasta cooking—about 25 minutes. Important: Don’t turn the heat too high, or the pasta will become too soft, but don’t turn it too low, or too much liquid will remain. Remove the vanilla bean before serving. Serve with the compote. Or, if you have a heavy-bottomed pot, let the pasta sit on the bottom for a while so it develops a golden brown crust. You can easily prepare the meal in advance and wrap it in a towel to keep it warm for latecomers who arrive home later, then place it in a duvet (that’s what my grandma used to do).
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