Ingredients
This is based on an old Piedmontese recipe. The herbs can be any you have to hand, as long as there is a good selection.
Serves 4
4 tbsp unsalted butter
grated peel and juice of 1 lemon,
preferably organic or unwaxed
3 tbsp chopped mixed fresh herbs,
such as parsley, sage, rosemary,
and chives
2 thirds of a cup of heavy cream
salt and freshly ground pepper
Tagliatelle made with 2 cups Italian
00 flour and 3 extra-large free-range eggs,
or 1 pound fresh tagliatelle or 12 ounces
dried egg pasta
Half a cup of freshly grated Parmesan cheese
Method
Melt the butter in a small, heavy saucepan. Add the grated lemon peel, the chopped herbs, cream, and salt and pepper. Bring slowly to the boil and simmer, stirring constantly, for a couple of minutes. Add the lemon juice to the pan and bring back to a boil, then take the pan off the heat and keep warm.
Cook the tagliatelle in plenty of boiling salted water according to the package directions until it is al dente. Drain, but do not overdrain, and then transfer to a heated bowl.
Dress the pasta with the sauce and a sprinkling of Parmesan cheese. Toss very well and serve at once, with the remaining cheese passed at the table.
Tagliatelle al Limone e Erbe Odorose is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95.
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