Tagliatelle al Limone (Easy Weeknight Dinner)
A creamy tagliatelle al limone made with butter, lemon zest, heavy cream, and finely grated Parmigiano Reggiano. Bright, silky, and comforting.
Equipment
- Large pot
- Large skillet or wide sauté pan
- Microplane or fine grater (for lemon zest and cheese)
- Small bowl (for the lemon–Parmesan paste)
- Tongs or pasta fork
- measuring cups
- measuring spoons
Ingredients
- 8 ounces tagliatelle
- 2 tablespoons unsalted butter
- Zest of 2 lemons finely grated
- ½ cup heavy cream
- ⅓ cup freshly grated Parmigiano Reggiano
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon cold unsalted butter for finishing
Instructions
- In a small bowl, mash together 1 tablespoon of the lemon zest, 1 tablespoon of the grated Parm, and a tiny pinch of salt. Set aside.
- Bring a pot of generously salted water to a boil. Cook the tagliatelle until just shy of al dente. Reserve about ¾ cup pasta water, then drain.
- In a large skillet over medium heat, melt the 2 tablespoons butter. Add the remaining lemon zest and warm it for about 30 seconds so it releases its oils.
- Pour in the cream and bring it to a gentle simmer. Stir in the ½ teaspoon kosher salt and the remaining grated Parm until smooth.
- Turn the heat down and stir in the lemon juice. The sauce will thicken slightly — perfect.
- Add the cooked pasta and the lemon–Parmesan paste to the skillet. Toss, adding splashes of pasta water until the sauce is glossy, creamy, and clings to the noodles. Add the ¼ teaspoon black pepper.
- Turn off the heat and swirl in the 1 teaspoon cold butter. This gives the sauce its silky finish.
- Adjust with a little extra zest, salt, or pepper if you want more brightness. Serve right away with more Parm and zest on top.
Notes
- Grate the cheese very finely: Finely grated Parmigiano Reggiano melts smoothly into the sauce. Pre-shredded cheese won’t emulsify properly and can make the sauce grainy.
- Keep the lemon subtle: This dish is about balance. The zest provides aroma and the juice adds lift, but neither should dominate the cream and butter.
- Finish off the heat: Stir in the lemon–Parmesan paste and cold butter after removing the pan from heat to keep the sauce silky and cohesive.
Nutrition Facts
Calories: 740kcalCarbohydrates: 83gProtein: 18gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 193mgSodium: 623mgPotassium: 344mgFiber: 4gSugar: 4gVitamin A: 1295IUVitamin C: 3mgCalcium: 83mgIron: 2mg
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