Recipe 🇮🇹🍋

A classic Northern Italian pasta made with fresh tagliolini, butter, lemon, Parmigiano-Reggiano, and starchy pasta water. This version follows a more traditional preparation.

Ingredients (Serves 4)

• 400g fresh tagliolini
• 60g unsalted butter
• Zest of 2 unwaxed lemons
• Juice of ½–1 lemon (to taste)
• 100g freshly grated Parmigiano-Reggiano
• ½–1 cup reserved pasta water
• Salt, for the pasta water
• Freshly ground black pepper
• Fresh parsley or basil (optional)

Instructions

1. Cook the pasta

• Bring a large pot of well-salted water to a boil.
• Cook the fresh tagliolini for 2–3 minutes, until al dente.
• Reserve 1 cup of the pasta water before draining.

2. Prepare the butter

• While the pasta cooks, melt the butter in a large skillet over low heat.
• Add the lemon zest and cook gently for about 30 seconds until fragrant. Do not brown the butter.

3. Create the sauce

• Add the cooked pasta directly to the skillet.
• Pour in a small amount of the reserved pasta water and toss continuously.
• Gradually add the grated Parmigiano-Reggiano while tossing, adding more pasta water as needed until a smooth, glossy emulsion forms.

4. Finish the dish

• Add the lemon juice a little at a time, tasting as you go to achieve a balanced citrus flavor.
• Season with freshly ground black pepper.
• Toss once more until every strand is evenly coated.

5. Serve

• Divide into warm pasta bowls.
• Finish with extra Parmigiano-Reggiano, a little fresh lemon zest, and chopped parsley or basil if desired.

Chef’s Tip 🇮🇹

Traditional Tagliolini al Limone relies on the emulsion created by butter, Parmigiano-Reggiano, and starchy pasta water—not heavy cream. Adding the cheese gradually over low heat while tossing continuously creates a silky sauce that clings beautifully to the pasta without becoming grainy or separating. 🍋🍝