Directions
- 1Finely grate 100g of parmesan cheese using a blender.
- 2Zest two lemons.
- 3In a pan, combine 250ml of double cream and 50g of butter.
- 4Add the lemon zest and stir until combined.
- 5Boil fresh tagliatelle pasta in salted water.
- 6Once cooked, add the pasta to the pan with the cream sauce.
- 7Season with sea salt and black pepper.
- 8Add plenty of grated parmesan and mix until the sauce has the right consistency.
- 9Serve with lemon juice, extra parmesan, and black pepper.
Ingredients
- 100 g parmesan
- 250 ml double cream
- 50 g butter
- 250 g fresh tagliatelle
- 2 lemon
- 0.5 lemon
- 0 sea salt
- 0 black pepper
Equipment
knifeblenderzesterwooden spoonpanpot
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