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Pasta with Lemon Sauce - Tagliarini al Limone
Yield: 4 to 6 servings |
| 6 quarts water 2 tablespoons salt 6 tablespoons butter 1/4 cup fresh lemon zest (zest of 4 lemons) 1 pound fresh tagliarini (or 1 pound dried) 1/2 cup freshly grated Parmigiano-Reggiano Salt and freshly ground pepper |
| Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12 to 14-inch sauté pan, heat the butter with the lemon zest over medium heat. |
| Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package). Drain the pasta and add to lemon butter. |
| Remove from heat and add cheese. Pour into a heated bowl and serve with salt and freshly ground black pepper. |
Updated 08 November, 2007 - webmaster Dirk Steine |
