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Tagliolini with Lemon Cream Sauce
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1997
This simple and easy-to-prepare dish was the best I had on a gastronomic trip to Perugia in Italy. Use a high-quality Italian pasta.
Ingredients
150 ml ¼ pint - finely grated rind and juice of
1
Method
Before you start to cook the pasta, put the cream and grated lemon rind in a saucepan on one side. Then plunge the pasta into a saucepan of boiling salted water and boil, uncovered, for a few minutes, testing until it is just cooked al dente — still with a slight bite to it. Drain the pasta and put it back in the warm saucepan with the olive oil while you make the sauce.
Bring the cream