Ingredients

The following ingredients have 4 Servings
  • 8 cups water
  • 5 teaspoons sea salt
  • 1/2 pound Tagliatelle noodles (dry)
  • 2 tablespoons olive oil
  • 3 cloves garlic (finely minced or pressed)
  • zest of 2 lemons
  • juice of one lemon
  • 1 cup pasta water (reserved from cooking the Tagliatelle)
  • 1/2 cup unsalted butter (cut into cubes)
  • 1 cup shredded fresh Parmesan cheese ((use fresh Parmesan only, not the shelf-stable variety))
  • 1 teaspoon freshly cracked black pepper
  • freshly chopped parsley and shaved Parmesan for serving
  • extra lemon zest for serving

Instruction

  • Add the water to a large pot along with the salt. When it reaches a boil, add the pasta and cook just under al dente (follow package directions for al dente and minus one minute).
  • As the pasta cooks, heat a large skillet over medium heat.
  • Add the olive oil, garlic and lemon zest, sauteeing until the garlic is fragrant and heated through.
  • Add the lemon juice and pasta water (dip a measuring cup into the pot once the pasta is almost done), whisking constantly.
  • Reduce the heat to medium low and add the cubes of butter one by one as you whisk continuously.
  • Once all the butter has been added and the sauce has emulsified, add the boiled pasta and toss it in the sauce gently until it's coated in the sauce.
  • Add the parmesan cheese and toss again.
  • Serve immediately with a sprinkle of freshly cracked black pepper, some more shaved parmesan, lemon zest and chopped parsley, if desired.