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Main course Italian-inspired

Lemon tagliatelle

Silky sauce, fresh lemon and a few basil leaves. A short ingredient list with plenty of flavour.

25 min4 servingsEasy
tagliatelle in lemon sauce with basil

Ingredients

Servings
4

4 servings · metric units

Jump to the method →

To serve

You’ll need

large saucepan · wide frying pan · fine grater · colander

Let’s make it

0/5 steps

  1. Prepare the flavourings

    Wash the lemon, finely grate the yellow zest and squeeze the juice. Grate the cheese and pick the basil leaves.

    Grate only the yellow zest — the white pith is bitter.
    Grate only the yellow zest — the white pith is bitter.

  2. Cook the pasta

    Bring a large pan of salted water to the boil. Add 400 g of tagliatelle and cook until al dente, following the packet timing. Reserve some cooking water before draining.

    The ribbons should retain a little bite. Save the cloudy cooking water.
    The ribbons should retain a little bite. Save the cloudy cooking water.

  3. Make the lemon sauce

    Melt 40 g of butter in a wide frying pan over a low heat. Add the lemon zest, followed by 200 ml of cream. Warm gently for 2 minutes without bringing it to a rapid boil.

    02:00
    Warm the pale, smooth sauce gently without a rapid boil.
    Warm the pale, smooth sauce gently without a rapid boil.

  4. Combine and season

    Turn the heat down to its lowest setting. Add the pasta, grated cheese and lemon juice, starting with the lower amount in the range. Toss, adding the reserved water a little at a time, until the sauce coats the ribbons. Season with salt and pepper.

    The sauce should lightly coat the ribbons. Add the water a little at a time.
    The sauce should lightly coat the ribbons. Add the water a little at a time.

  5. Serve straight away

    Divide between plates and finish with the basil. Serve straight away while the sauce is creamy.

    Add basil and finely grated cheese just before serving.
    Add basil and finely grated cheese just before serving.
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A few useful tips

  • Avoid grating the white pith, which can make the sauce bitter.
  • Pasta water helps the fat and cheese form a smooth sauce. Add it gradually.

Storage

Best made just before serving. The sauce may need a splash of water when reheated.

Timing

Hands-on: 15 min · Cooking: 10 min

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4 servings · metric units