Tagliatelle With Lemon
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Serve immediately
2
Cook the tagliatelle in boiling salted water until al dente
3
Drain
4
While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon
5
In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes
6
Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again
7
When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute
8
Add the drained pasta and toss to mix
9
Cook the tagliatelle in boiling salted water until al dente
10
Drain
11
While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon
12
In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes
13
Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again
14
When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute
15
Add the drained pasta and toss to mix
16
Serve immediately