Tagliolini al limone – Tagliolini with lemon butter

Ingredients for 4 servings:

• 100 g butter
• 2 organic lemons
• 125 ml cream
• 500 g pasta (Tagliolini all’uovo)
• 3 tbsp Parmesan, grated (Parmigiano Reggiano)
• Salt
• Lemon pepper from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

fantastically simple Italian recipe

Gently melt the butter in a pan over low heat. Grate in the yellow zest of the lemons. Only grate off the aromatic, yellow pith, not the white part. Let everything simmer over very low heat; it shouldn’t sizzle. Then pour in the cream, mix well, and remove the pan from the heat. Bring a sufficiently large pot of water to a boil, add salt, and cook the tagliolini until al dente, then strain. Reserving a cup of the cooking liquid, add the tagliolini to a bowl with the cream, butter, and lemon sauce, add the Parmesan, and mix well. To make the pasta very creamy, add a little of the cooking liquid as needed until the sauce reaches the desired moist consistency. Serve the dish on warmed plates. Season the pasta with freshly ground lemon pepper and garnish with additional Parmesan to taste.