Lemony Tagliatelle
Servings: 4
Ingredients
- 12 oz tagliatelle
- 1/4 cup extra virgin olive oil
- 6 garlic cloves sliced
- 1/4 tsp crushed red pepper flakes
- 2 large lemons juice and zest
- 3 tbsp unsalted butter
- 1/2 cup Parmigiano-Reggiano grated
- salt and freshly cracked pepper
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle until al dente, approximately 3 minutes less than package instructions.
- While the pasta is cooking, heat olive oil in a large saute pan over medium-high heat. Add the garlic and red pepper flakes and cook until fragrant. Add the lemon juice, zest and approximately 1/4 cup of the pasta water.
- Transfer the pasta to the saute pan. Add the butter then toss to coat the pasta. Continue cooking until the sauce is thickened, approximately 3 minutes more. Season with salt and freshly ground black pepper.
- Remove pan from heat and stir in Parmigiano-Reggiano while tossing constantly.
- Divide among 4 bowls or plates.