|Image © Pentole di Rame|
500 gr (1.1 lb) tagliolini
The zest of 2 lemons, plus their juice
200 ml (1 cup) heavy cream
1 small shallot, finely chopped
50 gr (1/4 cup) unsalted butter
White pepper (optional)
While you wait for the pasta water to boil with a fistful of sea salt, film a large skillet with butter and heat over medium-low heat.
Sauté the shallot and add the lemon zest and juice. Stir in the cream and maintain at a very low simmer.
Drain the tagliolini al dente with a pair of tongs (to retain a little pasta cooking water) and toss them into the creamy lemon sauce in the skillet. Blend to coat the pasta well over mild heat for a few minutes, and serve garnished with more sprinkled zest, grated Parmigiano and an optional light dusting of white pepper.
You can pair your lemony tagliolini with fruit-forward white wine and a veal second course or a rich mesclun salad and seasonal fruits, steamed prawns and flowers thrown in among the greens.