Pasta with Lemon Sauce :Tagliarini al Limone
- 6 quarts water
- 2 tablespoons salt
- 6 tablespoons butter
- 1/4 cup fresh lemon zest (zest of 4 lemons)
- 1 pound fresh tagliarini (or 1 pound dried)
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground pepper
- Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
- In a 12 to 14-inch saute pan, heat the butter with the lemon zest over medium heat.
- Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package).
- Drain the pasta and add to lemon butter.
- Remove from heat and add cheese.
- Pour into a heated bowl and serve with salt and freshly ground black pepper.
water, salt, butter, fresh lemon zest, tagliarini, salt
Taken from www.foodnetwork.com/recipes/mario-batali/pasta-with-lemon-sauce-tagliarini-al-limone-recipe.html (may not work)