Ingredients
- 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
Directions
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.
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By lovesdanger
Pasadena, CA
on July 25, 2011
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it was pretty tasty. added chicken made it even better. could have used more lemony yummy
By rkmlksfs
Lake Havasu Cit...
on December 14, 2010
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I wouldn't call it lemon sauce, rather lemon butter. Nothing grand, just a simple dish and I would use more butter
By jackie59
vacaville, CA
on August 24, 2010
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to the person who posted about the recipe in Saveur, i think it is still on their website. maybe the same, anyway.
here is the one i found there:
Tagliarini with Citrus Zest - Saveur.com
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