Ingredients
- 1 lb Tagliolini pasta
- 6 tbsp butter
- 1/4 cup fresh lemon zest (4 lemons) plus juice of one lemon
- 1 cup fresh cream
- 1 cup freshly grated Parmigiano-Reggiano, plus extra for sprinkling
- Fresh ground white and black pepper
Directions
- Bring a large pot of water to boil. In a large sauté pan, bring the butter and cream to a boil over medium-high heat. Add the lemon juice, white pepper and lemon zest, and reduce by about half. Then remove from the heat. Add the pasta to the water and cook al dente. Drain the pasta, add to the lemon butter, and toss to coat over medium heat. Add the cheese and toss a few more seconds. Pour into heated bowls, garnish with some lemon curls and a grinding of black pepper. Serve immediately with some additional cheese.
