Tagliatelle alla limone

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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.

Lemon Sauce:
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.

Make the sauce:

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.


  1. Wow, easy and decadent! Like an ultra lemony Alfredo…this one could become a habit.

    • Yup…did you try using Meyer lemons? One of my favourites for sure but I only make it occasionally because it is so darned good!

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