Fresh lemon juice, wine, garlic, butter, pasta and parmesan. These are a few of my favorite things. You've probably noticed by now that I have a couple different lemon recipes. This one is meant to be a bit lighter than the creamy lemon pasta, there's no cheese in the actual sauce so it's more silky and doesn't get melty or stick together as much.
You don't have to use tagliatelle pasta. You can use whatever shape you like, but I think a longer flat noodle tastes the best because that's the way I ate this dish for the first time in Italy. Make sure you remember to add a little of the starchy pasta water into the sauce. That + butter makes for the ultimate silky pasta.
What You Need
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