Tagliolini with Lemon Cream Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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
  • 225 g/8 oz tagliolini or tagliatelle
  • 1 tablespoon olive oil
  • freshly grated Parmesan cheese
  • salt
  • black pepper


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 and lemon rind to the boil and bubble for a minute or two. Remove from the heat and gradually stir in the lemon juice. Season with a little salt and plenty of pepper. Pour the sauce on to the pasta in the saucepan, toss around to coat it, then turn out into a heated serving dish and serve immediately, accompanied by a bowl of freshly grated Parmesan cheese or just a hunk of Parmesan with a grater.