Pasta al limone

Step 1/3

• 200 g tagliatelle
• 100 ml cream
• zest from one lemon
• 2¾ tbsp butter

• pot
• colander
• saucepan
• whisk

Cook the pasta in salted water, draining it 1 or 2 minutes before it is al dente. It the meantime, heat the cream and zest in a saucepan, add butter one spoon after another, stirring constantly.

Step 2/3

• 80 ml pasta water
• 1¼ tbsp lemon juice
• 40 g grated Parmesan cheese
• dried tarragon
• salt
• pepper

• wooden spoon

Mix the noodles with the cream mixture and pasta water, keep it on low heat and gradually add the cheese. Season with lemon juice, tarragon, salt and pepper.

Step 3/3

• lemon zest (for garnish)

Wait a little until the sauce thickens, serve with Parmesan cheese, freshly ground pepper and lemon zest.

Enjoy your meal!