A classic Italian pasta inspired by the Amalfi Coast, made with delicate tagliolini, fresh lemon, butter, Parmigiano-Reggiano, and pasta water. Bright, silky, and elegant, with no heavy cream needed.
Ingredients — Serves 4
- 400g fresh tagliolini
- 2 unwaxed lemons
- 70g unsalted butter
- 80g Parmigiano-Reggiano, finely grated
- 1–1½ cups reserved pasta water
- Salt, for the pasta water
- Freshly ground black pepper
- Fresh basil or parsley, optional
Instructions
1. Prepare the lemons
Finely grate the zest from both lemons, avoiding the bitter white pith.
Juice one lemon and set the juice aside.
2. Cook the tagliolini
Bring a large pot of lightly salted water to a boil.
Add the fresh tagliolini and cook until just al dente, usually about 2–3 minutes, depending on the pasta.
Before draining, reserve at least 1½ cups of the starchy pasta water.
3. Start the sauce
Melt the butter gently in a large skillet over low heat.
Add most of the lemon zest and a small ladle of pasta water. Swirl the pan gently to begin creating an emulsion.
4. Combine
Transfer the tagliolini directly into the skillet.
Toss continuously over low heat, gradually adding small amounts of pasta water until the butter and starch form a smooth, glossy coating around the pasta.
5. Add the Parmigiano
Remove the skillet completely from direct heat.
Gradually add the Parmigiano-Reggiano while tossing continuously. Add more warm pasta water as necessary until the sauce becomes silky and creamy.
Finish with 1–2 tablespoons of fresh lemon juice, according to taste.
6. Serve
Divide immediately among warm bowls.
Finish with the remaining lemon zest, freshly ground black pepper, and a little extra Parmigiano-Reggiano.
Add a few small basil leaves if desired.
Chef’s Tip 🇮🇹
The secret is emulsification rather than cream. Add the Parmigiano away from direct heat and use warm pasta water gradually. This creates a smooth, luxurious sauce without making the pasta heavy.
Add the lemon juice at the very end so its fresh citrus flavor stays bright.
Final result: Delicate tagliolini wrapped in a silky butter-and-Parmigiano sauce with the bright fragrance and freshness of Italian lemon — simple, elegant, and beautifully balanced. 🇮🇹🍋🍝
