Tagliolini with Lemon Cream Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

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.


  • 150 ml/¼ pint double cream
  • finely grated rind and juice of 1 small lemon


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