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This pasta is infused with the wonderful fragrance of fresh lemons. It goes so well with a main course of fish, spot prawns, chicken, veal or lamb. It’s a bit rich but could be a main course with say, an asparagus vinaigrette. If you can find Meyer lemons, they make a gorgeous sauce!
Makes 4 First Course or 2 Main Course Servings
Basic pasta dough using 2 eggs** cut for tagliatelle/fettuccine covered with a towel & set aside, in a cool spot, but not in the fridge.
2 Tbsp. lemon juice, Meyer lemon juice would be wonderful
2 tsp. lemon zest, finely grated
3 Tbsp butter, ( scant)
3 ½ oz. heavy cream
5 Tbsp. Parmigiano Reggiano, freshly grated
Freshly ground black pepper to taste
2 Tbsp. flat leaf parsley, chopped fine
Bring a large pot of water to a boil, add 1 Tbsp. of salt. Place serving bowl & plates in a low oven to warm.
Melt the butter over medium-low heat; add the lemon zest and cook for 2 minutes. Add the lemon juice and let evaporate. Add the cream. Reduce the heat to low to keep warm.
Cook the pasta al dente. Reserve 1/2 cup of the pasta cooking water to thin the sauce if necessary. Drain the pasta and add to the sauce. Raise the heat to medium and toss the pasta & sauce together until pasta is done to your liking, perhaps a minute or two, adding pasta cooking water if sauce requires thinning. Remove from the heat, add the grated cheese and toss together and place in a shallow heated serving bowl. Top with the chopped parsley & freshly ground black pepper. Serve it forth. I hope you love this as much as we do.
**If you would like to make your own pasta, please go to Food Processor or Stand Mixer Pasta Dough.