Tagliatelle with Lemon Sauce

this past was very very good! we had people over for dinner when i served it so i forgot to take a picture of it. it was easy to make and doesn't have a long list of ingredients. here's the recipe...

...recipe from Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy
4 tablespoons butter, at room temp
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
sea salt
1 pound fresh tagliatelle
grated zest of 3 lemons
freshly grated parmesan cheese
3 tablespoons fresh flat leaf parsley, chopped

In a skillet large enough to hold the pasta later on, combine the butter, cream, and lemon juice over low heat. As soon as the butter is melted, remove the skillet from the heat, cover and set aside.

Meanwhile cook pasta in a large pot of boiling water until tender. Drain, leaving a few doplets of water clinging to the pasta so that the sauce will adhere.

Transfer the pasta to the skillet, off the heat, and toss to blend. Add the lemon zest, and toss to blend once more. Cover and let rest for 1-2 minutes to allow the pasta to thoroughly absorb the sauce. Transfer to warm shallow bowls, shower with the parsley leaves and sprinkle with parmesan cheese.


Anonymous Sue said...

Were the dinner guests the guys from Fifty-Five?

7:05 PM  
Anonymous Anonymous said...

We had tagliatelle with lemon sauce in Naples recently, and want to make it at home, but all the recipes I find call for a cream sauce, which this was not. Does anyone know of a non-cream sauce recipe for this dish. I dream about having it again.

12:40 PM  
Anonymous Anonymous said...

no cream in this recipe:

10:21 PM  
Anonymous Anonymous said...

@anonymous-- I pposted url re jamie Oliver-- I was in Fiumicino and had the best--(even after Sorrento) Lemon sauce and as was yours-- no cream-- mostly butter, olive oil and a couple different grated cheeses-- made mine wqith Asiago, Parma giano and fontina-- absolutely delicious-- ALMOST Aas good as Fiumicino's

10:24 PM  

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