Ingredients

The following ingredients have 4 Servings
  • 11 ounces tagliatelle (or fettuccine or other flat noodle)
  • 1 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 garlic cloves (finely chopped)
  • 1/4 red chile pepper
  • 2 tablespoons (1 oz) unsalted butter
  • Juice of 1 large lemon* (about 4 tablespoons (60 ml))
  • 3 tablespoons grated Parmesan cheese (plus extra for sprinkling)
  • Handful of fresh flat-leaf parsley (finely chopped)
  • Zest of 1 lemon (preferably organic (about 2 teaspoons))

Instruction

  • In a large saucepan over medium-high heat, bring salted water to a boil. Add the pasta and cook according to package directions until almost al dente.
  • Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the garlic and chile, and sweat until softened and garlic begins to lightly brown, about 1 minute. Using a ladle, add about 3/4 cup (180 ml) of the pasta water and the butter, and allow to melt. Add the lemon juice and stir to combine.
  • Drain the pasta in a colander. Using tongs, add the pasta to the skillet and mix well to combine with the sauce. Stir in the Parmesan and parsley, and stir continuously until creamy.
  • Sprinkle with lemon zest and extra Parmesan, if desired. Serve immediately.