Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1 cup freshly grated Pecorino Romano cheese
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
- Microplane or zester for lemon zest
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, prepare the sauce. In a large skillet, heat the heavy cream over medium heat until it starts to simmer.
3. Add the Pecorino Romano cheese to the skillet and stir until it has melted and combined with the cream.
4. Add the lemon juice, lemon zest, black pepper, and salt to the skillet. Stir until the sauce is smooth and creamy.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss the pasta with the sauce until it is evenly coated.
6. Serve the Tagliatelle al Limone e Cacio hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Fat per serving: 32g
- Carbohydrates per serving: 65g
- Protein per serving: 25g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Tagliatelle pasta can be substituted with fettuccine or linguine.
Variations:
- Add cooked shrimp or chicken to the pasta for a protein boost.
- Substitute the lemon juice and zest with lime or orange for a different citrus flavor.
- Add chopped garlic to the sauce for extra flavor.
Tips and tricks:
- Reserve some of the pasta water before draining it. Use it to thin out the sauce if it becomes too thick.
- Use a microplane or zester to get the most zest out of the lemon.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Storage instructions:
- Store any leftover Tagliatelle al Limone e Cacio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with additional lemon zest and fresh parsley.
Garnishes:
- Fresh parsley
- Lemon zest
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few minutes to thicken up.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to ensure it is safe to eat.
Food history:
- Tagliatelle al Limone e Cacio is a traditional Italian pasta dish that originated in Rome.
Flavor profiles:
- Tangy, creamy, and cheesy with a bright lemon flavor.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian