Tagliatelle with Lemon

Tagliatelle with Lemon
Photo by Cookbook cover image courtesy of Random House


  • 4 ounces Parmesan cheese
  • freshly ground black pepper
  • 6 ounces crème frache
  • 12 ounces tagliatelle
  • 4 lemons
  • salt
  • 1 tablespoon olive oil

1. Cook the tagliatelle in boiling salted water until al dente. Drain. 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon. 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and brin...

View full recipe at Epicurious


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