Lemon tagliolini with cream. The tagliolini are a type of egg pasta originating from Piedmont and Liguria and it is a pasta shape that I often use even if it is not from my part; I had a package from the Riserva d’Italia and I decided to combine Italy in a dish by creating a recipe typical of the Amalfi coast, spaghetti with lemon, but with a Piedmontese ingredient, tajarin, in fact, the result is sublime!

Ingredients for 4 people

• 350-400 gr of tagliolini
  
• 1 lemon (preferably from Sorrento)
  
• 200 ml of cooking cream
  
• 30 gr of butter
  
• 1 sprig of parsley
  
• salt and pepper

Watch the video recipe of Tagliolini with lemon

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How to make lemon tagliolini with cream

Grate the zest of a lemon without reaching the white part inside the zest. Bring a pot of salted water to a boil and cook the tagliolini, in the meantime put 30 grams of butter in a pan and melt over low heat, add the zest of grated lemon,

pour the drained tagliolini into the pan and set aside 1 glass of cooking water, add the cream, parsley and mix with a little cooking water,

plate and serve immediately.

And here is your plate of lemon tagliolini with cream. Enjoy your meal!

WINE TO MATCH: Beaujoloise Village

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

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