Tagliatelle with Lemon, Parmesan and Thyme

• 1 pound tagliatelle
• 1 cup freshly grated Parmesan
• 4 tablespoons unsalted butter
• 2 tablespoons chopped thyme
• Finely grated zest of 2 lemons
• Salt and freshly ground pepper

1. In a pot of boiling salted water, cook the tagliatelle until al dente.
2. Drain the pasta, reserving 1/2 cup of the cooking water.
3. Return the pasta to the pot.
4. Add 1/2 cup of Parmesan and the butter, thyme, lemon zest and the reserved cooking water.
5. Cook over moderate heat, tossing just until creamy.
6. Season with salt and pepper and transfer to a bowl.
7. Sprinkle with the remaining Parmesan and serve.

tagliatelle, unsalted butter, thyme, lemons, salt

Taken from www.foodandwine.com/recipes/tagliatelle-with-lemon-parmesan-and-thyme (may not work)