Tagliatelle With Lemon

1. 1

   1. Cook the tagliatelle in boiling salted water until al dente. Drain.

2. 2

   2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.

3. 3

   3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the creme fraiche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.

4. 4

   4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.