Name: Tagliolini with Lemon Cream Sauce
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon olive oil; 225 g/8 oz tagliolini or tagliatelle; finely grated rind and juice of 1 small lemon; 150 ml/¼ pint double cream; black pepper; freshly grated Parmesan cheese; salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

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