tagliatelle with lemon cream and parsley

tagliatelle con limone e prezzemolo

for 6

Rich Egg Pasta (see here), made into tagliatelle

Maldon salt and coarsely ground black pepper

lemon cream sauce

300 ml double cream

120 g unsalted butter, softened

zest and juice of 4 large and juicy organic lemons

to serve

6 tablespoons roughly chopped fresh flat-leaf parsley

150 g Parmesan, freshly grated

In a large thick-bottomed saucepan, gently heat the cream. When warm, add the soft butter, lemon juice and zest. Stir briefly together until the butter is completely melted, then remove from the heat.

Cook the tagliatelle in a generous amount of boiling salted water until al dente, and then drain. Stir into the warm cream, and season with salt and pepper. Add half the parsley and toss together. Serve immediately on warm plates with the remainder of the parsley and the Parmesan.