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

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. In a 12 to 14-inch saute pan, heat the butter with the lemon zest over medium heat.
3. Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package).
4. Drain the pasta and add to lemon butter.
5. Remove from heat and add cheese.
6. 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)