Description
Beat the summer heat with the light and refreshing sweet-tart flavor of the iconic lemon tagliolini. Bring this dish to your table with Tales Of A Kitchen!
Ingredients
Scale
- 400g tagliolini
- 40g butter
- 4 lemons (zested and juiced)
- 10g flour (about 1 tablespoon; all-purpose or 00 flour)
- 50g grated Pecorino Romano cheese, plus more for serving
Instructions
Cook the Tagliolini:
- Bring a large pot of salted water to a boil.
- Add the tagliolini and cook according to package instructions until al dente, typically about 3-4 minutes.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Lemon Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the flour and whisk for about 1 minute until it forms a paste (roux).
- Slowly add the reserved pasta water, whisking continuously to prevent lumps.
- Stir in the lemon zest and juice, and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Combine and Serve:
- Add the cooked tagliolini to the skillet, tossing to coat in the lemon sauce.
- Mix in the grated Pecorino Romano cheese, and adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra Pecorino Romano and additional lemon zest if desired.
Notes
- Use Fresh Ingredients: Opt for fresh lemons and high-quality pasta. Freshly zested lemons enhance flavor, while fresh tagliolini delivers the best texture.
- Pasta Cooking Tips: Cook the pasta until al dente, reserving some pasta water to adjust the sauce’s consistency if needed. This helps achieve a creamy texture without overcooking the pasta.
- Garnish for Flavor: Top the dish with extra grated Pecorino Romano cheese, freshly cracked black pepper, and fresh herbs like parsley or basil for an added burst of flavor and visual appeal.
Nutrition
- Calories: 360
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg