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Tagliatelle with lemon
A recipe from The Silver Spoon: Pasta
3 unwaxed lemons
50g (2oz) (4 tablespoons) butter
50ml (2fl oz) (¼ cup) single (light) cream
275g (10oz) fresh tagliatelle
salt
grated Parmesan cheese, to serve
Grate the rind of 2 of the lemons. Peel the remaining lemon, removing all traces of pith from the rind and cut it into thin strips.
Melt the butter in a frying pan. When it foams, add the grated lemon rind and cook, stirring occasionally, for a few minutes, then stir in the cream and season with salt. Do not allow the mixture to boil.
Cook the tagliatelle in plenty of salted boiling water for 2–3 minutes until al dente. Drain, tip into the frying pan and toss gently.
Transfer the tagliatelle to a serving dish, sprinkle with plenty of Parmesan and garnish with the strips of lemon rind.
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Preparation time:
25 minutes
Cooking time:
9 minutes
Serves 4
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