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Donal Skehan
Pasta al Limone | DonalSkehan.com
  • family

Pasta al Limone

June 05

Inspired by family life and the need for quick, comfort food. An uncomplicated dish that’s a midweek hug in a bowl. Both linguine or fettuccine would work in this recipe as well.

  • serves Serves 2
  • time 14mins

Method

  1. 1. Place a large saucepan of salted water over a high heat, bring to the boil. Add the pasta and cook according to packet instructions.
  2. 2. While the pasta is cooking add the lemon zest to a separate pan along with the cream. Simmer for a 3-4 minutes until slightly reduced, stirring often. Add the butter, stir to combine. The butter should instantly melt into the liquid.
  3. 3. Scoop the pasta into the sauce along with a little cooking liquid, toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through two thirds of the cheese, little by little, keeping a little back to serve. Season with salt and pepper to taste. Serve straight away in bowls with the remaining cheese and parsley sprinkled over the top.

Ingredients

1/2 pound good quality tagliatelle

4 tbsp butter

1 cup double cream

1 cup parmesan, finely grated

2 lemons, zested

Small handful flat leaf parsley, chopped

Sea salt and freshly ground black pepper

250g good quality tagliatelle

50g butter

250ml double cream

100g parmesan, finely grated

2 lemons, zested

Small handful flat leaf parsley, chopped

Sea salt and freshly ground black pepper

You'll Need

Large pot

Large high-sided pan

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