Tagliolini al Limone

This Tagliolini al Limone is a light yet creamy pasta dish bursting with fresh lemon flavor, rich butter, and Parmigiano-Reggiano. Perfect for a quick and elegant meal, it comes together in just 25 minutes with simple ingredients for a bright, citrusy twist on classic Italian pasta.

Course Main Course, Pasta

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 629kcal

Author Meghan Birnbaum

Equipment

Pasta pot
12-inch large deep skillet (brasier)
Dry measuring cups
Liquid measuring cup
Measuring spoons
Wooden mixing spoon

Ingredients

½ pound Tagliolini pasta may use other thin pasta
4 tablespoons butter salted or unsalted
¼ cup fresh lemon juice 4 tablespoons
1 tablespoon lemon zest zest of 1 lemon
1 sprig fresh thyme chopped (approximately ½ teaspoon)
¼ teaspoon freshly ground black pepper
¼ cup milk whole milk or 2%
¾ cup heavy cream use 1 cup heavy cream to make a richer sauce and omit the ¼ cup milk
½ cup Parmigiano-Reggiano cheese freshly grated

Get Recipe Ingredients

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the Tagliolini and cook 1 minute less than the package instructions to achieve al dente. Reserve ½ cup of pasta water before draining.
Melt the butter: In a 12-inch brasier or deep skillet over medium heat, melt the butter completely.
Add lemon and seasonings: Stir in the fresh lemon juice, lemon zest, chopped thyme, and black pepper. Mix well to combine.
Incorporate dairy: Lower the heat to medium-low and add the milk and heavy cream. Stir continuously until combined. The lemon juice will cause slight curdling, which is normal.
Add the cheese: Stir in the grated Parmigiano-Reggiano and continue mixing until the sauce becomes smooth. Do not let it boil.
Combine with pasta: Add the cooked pasta in small portions, tossing well after each addition to ensure even coating. Add 1-2 tablespoons of reserved pasta water if needed for a silkier sauce.
Serve & garnish: Plate immediately, garnishing with extra grated Parmesan, black pepper, a thin lemon slice, and fresh herbs if desired.

Notes

Cooking the pasta: Cook 1 minute less than the package instructions to achieve al dente. Use boiling water with about 1 tablespoon of kosher salt to enhance flavor. Stir immediately after adding pasta to prevent sticking.
Choosing pasta: A thin pasta is ideal for absorbing the delicate, creamy lemon sauce.
Storage: Keep in an airtight container in the fridge for up to 4 days.Serving suggestions: Pair with shrimp, grilled chicken, steamed broccoli, or asparagus for a complete meal.

Nutrition