John Myers
Tagliatelle with Lemon Sauce
The perfect tagliatelle with lemon sauce recipe with a picture and simple step-by-step instructions.
- 1 Pc. Lemon untreated
- 0,5 bunch Parsely
- 6 tbsp Olive oil
- 2 tbsp Flour
- 250 ml Milk
- 250 ml Vegetable broth
- 400 g Tagliatelle
- 125 ml Cream 10% fat
- 2 Pc. Egg yolk
- Salt and pepper
- Rinse the lemon with hot water, peel off the lemon zest with the zest zipper, or peel thinly and cut into strips. Squeeze out the lemon. Wash, dry and pluck the parsley from the stalks. Fry in the hot oil for 2-3 minutes, remove with a slotted spoon. Sauté the flour in the oil, stir in the lemon juice, half of the lemon zest, milk and stock. Stir the sauce for 10 minutes .Simmer . Cook the pasta in boiling salted water according to the instructions on the packet. Mix the cream with the egg yolks, stir the slightly cooled sauce into the sauce and do not let it boil again, season with salt and pepper. Drain the pasta with the sauce. Serve garnished with lemon wedges and parsley.
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