Tagliatelle with Lemon and Parmesan (2)
Ingredients
Instructions
  1. Bring a large pan of salted water to a fast boil. If you are using dried pasta, which takes about 8 minutes to cook, add that to the water now. If you are using fresh pasta, which only takes 2–3 minutes to cook, start making the sauce first.
  2. Warm a large bowl under a hot running tap, then dry it. Add the olive oil, some of the lemon juice and a pinch of zest. Beat briefly with a little whisk until it emulsifies. Add the parmesan, beat again, taste and add some more lemon if you want it.
  3. Whisk again until you have a thick, grainy cream. Taste it again; you probably won’t need salt with all the parmesan but if you feel the need, add a little more. If you are using fresh pasta, cook it now. When it’s ready, drain and quickly toss in the bowl with the lemon and parmesan sauce. Divide the pasta between warmed serving bowls, and sprinkle with more parmesan.