🍋 Lemon Tagliatelle
Lemon tagliatelle are ribbon pasta tossed in a quick sauce of butter, cream, parmesan and plenty of lemon zest and juice. The citrus cuts through the richness, so the dish tastes bright and fresh while still creamy. It cooks in the time it takes to boil the pasta and is served as a light first course, often in spring and summer.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 160 g dried tagliatelle
- 1 unwaxed lemon, zest and juice
- 20 g butter
- 80 ml cream
- 30 g parmesan, grated
- Salt and black pepper
Method
- Cook the tagliatelle in salted water until al dente; keep a cup of cooking water.
- Melt the butter in a pan, add the cream and lemon zest and warm gently.
- Add the pasta, parmesan, half the lemon juice and a splash of cooking water; toss until creamy.
- Taste, add more juice and black pepper, and serve at once.
How to make it lighter
- Lean on lemon zest and pepper for flavour and use less butter and cream.
- Measure the parmesan: 30 g for two plates is enough to season the sauce.
- Serve with a large side of grilled vegetables to bulk up a smaller pasta portion.
History
Pasta with lemon is associated with southern Italy, particularly the Amalfi Coast and Sorrento, which are known for their large fragrant lemons. It is now a popular simple pasta both in Italy and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →