- 6 quarts water
- 2 tablespoons salt
- 6 tablespoons butter
- 1/4 cup fresh lemon zest (zest of 4 lemons)
- 1 pound fresh tagliarini (or 1 pound dried)
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground pepper
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12 to 14-inch saute pan, heat the butter with the lemon zest over medium heat.
Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package). Drain the pasta and add to lemon butter.
Remove from heat and add cheese. Pour into a heated bowl and serve with salt and freshly ground black pepper.