Cooking Instructions
1.
Bring a large saucepan of salted water to the boil, add the
tagliatelle (320 g)
and cook until al dente, reserving a mug of the cooking water.
2.
Meanwhile, heat 3 tbsp extra virgin olive oil in a frying pan over a medium heat. Tip in the
garlic (1 clove)
and
chilli (1/2)
and sweat for a couple of minutes. Add a ladleful of the pasta water and the
butter (25 g)
and allow to melt. Stir in the
lemon juice (1)
.
3.
With a pair of tongs, add the cooked tagliatelle to the frying pan and toss everything together. Stir in the
Parmigiano Reggiano (20 g)
and
parsley (1 handful)
. Top with a little more Parmigiano Reggiano and the lemon zest to serve.