INGREDIENTS​

​PASTA

• 100 GRAMS tagliatelle

• 1 TEASPOON salt

SAUCE

• 1 and 1/2 TABLESPOONS butter, 

• 1 OR 2 TEASPOONS lemon zest (depends on how zesty you're into)

• 2 TEASPOON lemon juice

• 3 TABLESPOONS heavy cream, dairy-free heavy cream

• 1/4 CUP parmesan cheese, shredded (optional)

• salt 

• pepper

BEST PAIRED WITH:

• pan-fried salmon

• chicken cooked with olive oil and garlic

STEPS

1. POUR SALT INTO WATER AND WAIT FOR THE WATER TO BOIL BEFORE PUTTING THE TAGLIATELLE IN. SET THE TIMER BASED ON THE PACKAGING OF THE TAGLIATELLE AND STIR THEM AROUND EVERY SO OFTEN UNTIL THEY ARE AL DENTE (TO THE TOOTH: NOT TOO SOFT, NOT TOO HARD, BUT JUUUUUST RIGHT).

2. POUR HEAVY CREAM AND LEMON ZEST INTO THE SAUCEPAN OVER MEDIUM HEAT AND STIR UNTIL THE SAUCE BEGINS TO SIMMER. 

3. REDUCE HEAT TO MEDIUM LOW AND PUT IN BUTTER AND STIR UNTIL SAUCE BECOMES CREAMY. SPRINKLE SALT AND PEPPER INTO THE SAUCE FOR TASTE.

4. JUST BEFORE THE PASTA IS AL DENTE, SCOOP 1 TABLESPOON OF PASTA WATER INTO THE SAUCEPAN AND TURN HEAT BACK UP TO MEDIUM.

5. TRANSFER TAGLIATELLE INTO THE SAUCEPAN AND POUR IN PARMESAN CHEESE. TOSS UNTIL THE CHEESE MELTS AND TAGLIATELLE IS EVENLY COATED BY THE SAUCE. TURN OFF HEAT AND STIR IN LEMON JUICE (TO AVOID DISCOLORATION AND FUNKY BITTER FLAVOUR)​. 

   • tip: creamy sauces thickens relatively fast once taken off heat, add more pasta water into the sauce if the sauce already seems thick in the saucepan

6. TOP THE DISH OFF WITH SOME MORE PEPPER OR PARMESAN CHEESE AND ENJOY!