Tagliolini al Limone A Classic Italian Lemon Pasta Recipe
Enjoy a comforting bowl of delicate tagliolini pasta coated in a rich and creamy lemon and cheese sauce within 15 minutes and with minimal ingredients thanks to Tagliolini Al Limone!
Servings: 4 servings
Calories: 525kcal
Equipment
- Brasier - 12-inch Large deep skillet
Ingredients
- ½ pound Tagliolini pasta May use other thin pasta
- 4 Tablespoons Butter salted or unsalted
- ¼ cup Fresh lemon juice * 4 Tablespoons
- 1 Tablespoons Lemon zest zest of 1 lemon
- 1 Sprig Fresh thyme chopped (approximately ½ teaspoon)
- ¼ teaspoon Freshly ground black pepper
- ¼ cup Milk whole milk or 2%
- ¾ cup Heavy cream If you use 1 cups heavy cream it will make a rich sauce and you may omit the ¼ cup of milk.
- ½ cup Parmigiano-Reggiano Cheese freshly grated
Instructions
- Cook the pasta according to the directions on the label. Reserve ½ cup of the pasta water.
- In a 12-inch brasier or deep skillet over medium heat, melt the butter.
- Once it is all melted, add the fresh lemon juice, lemon zest, fresh chopped thyme, and freshly ground pepper.
- Mix to combine.
- Turn the heat to medium-low and add the milk, and heavy cream. Mix until combined. You will see a reaction between the lemon juice and the dairy. That's okay. The lemon juice will make the dairy curdle. Keep mixing and add the cheese.
- Mix until you have a nice smooth sauce. Don't bring to a boil.
- Add the cooked pasta, a little at a time, making sure to coat all the pasta before adding the next spoonful.
- Once all the pasta has been added, serve and enjoy!
- You may add an additional 1 or 2 Tablespoons of the pasta water if you'd like a bit more sauce.
Notes
Cooking the pasta: I add about 1 Tablespoon of Kosher salt to the boiling water. This is a thin pasta, make sure the water is boiling before adding the pasta. Mix the pasta in the water as soon as you put it in the pot.
Type of pasta: You may use a different type of pasta. However the cooking time for pasta will vary as well as the final taste and texture. I would try to remain with a thin pasta as the sauce is delicate and very flavorful.
Rewarming: You may warm the pasta in the microwave orin a saucepan with 1 to 2 Tablespoons of water.
Leftovers: They will keep in an airtight container in the fridge for up to 4 days.
Equipment: I would suggest using a deep 12-inch brasier or skillet so that you have room to add the pasta into the sauce. You could the opposite as well, adding the sauce to the pasta. Having done it both ways, Ii prefer when adding the pasta to the sauce as it coats the past with the magical flavors in the sauce.
Finishing: When serving the pasta you can add some more freshly grated Parmesan cheese and/or black pepper. Also add a thin slice of lemon and a sprinkle of fresh herbs on top.
Serving suggestions: Serve this delicious lemony pasta with shrimp, chicken breasts, some steamed broccoli, and/or asparagus.
Nutrition
Calories: 525kcal | Carbohydrates: 46g | Protein: 14g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 312mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 9mg | Calcium: 216mg | Iron: 1mg