Karp Family Recipes

Tagliarini with Lemon Sauce

Category: Pasta

Serves: 4-6

Ingredients:

4 T. unsalted butter at room temperature 1 c. heavy cream 1/4 c. freshly squeezed lemon juice Sea salt 1 lb. fresh tagliarini, tagliatelle, or fettuccine Grated zest of 3 lemons 3 T. fresh flat-leaf parsley, snipped with scissors Freshly grated Parmigiano-Reggiano cheese

Directions:

In a skillet large enough to hold the cooked pasta, combine butter, cream and lemon juice over low heat. As soon as the butter is melted, remove from heat and set aside. Meanwhile, in a large pot, bring salted water to rolling boil. Cover with bowl to warm. When the water is boiling, add pasta and stir to prevent from sticking. Cook until tender and drain thoroughly. Transfer pasta to the skillet and toss to blend. Add the lemon zest and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce. Transfer to bowls, shower with parsley leaves and serve immediately. Sprinkle cheese over top.