Name: Tagliatelle al limone e Parmigiano Reggiano
Total time: 900 s
Yield: 4
Ingredients: 320 gram tagliatelle; 1 clove garlic; 1/2 red chilli; 25 gram butter; 1 lemon; 20 gram Parmigiano Reggiano; 1 handful parsley

Step 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.

Step 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) .

Step 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.

Tagliatelle al limone e Parmigiano Reggiano

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