This light, zesty and delicious lemon pasta sauce is lapped up by the robust, porous Barilla Tagliatelle pasta ribbons that make this classic Italian dish hard to resist. Its simplicity demonstrates the true principles of Italian cooking - a few high-quality ingredients - meaning that it's delicious, easy to make, and sure to be a hit at your next al fresco dining experience.
Ingredients 6 Number of Servings
2 cups whipping cream
2 lemons, zested
2 tbsp lemon juice
3 garlic cloves (whole)
4 tbsp butter
1/2 cup Parmigiano Reggiano, grated, plus more for garnish
1 tbsp parsley, minced, plus more for garnish
Salt to taste
Bring a large pot of water to boil, salt it and add the Barilla Tagliatelle pasta. Let it cook until 1 minute before al dente cook time on packaging (it will finish cooking in the sauce)
While the pasta is cooking, melt butter in a large pan over medium heat. Add in the whole garlic cloves and cook until they are fragrant, a few minutes. If you’d like a more pronounced garlic flavour, you can mince the garlic and leave it in.
Add the lemon zest, and lemon juice.
Add in the cream and salt. Let the sauce cook for a few minutes. Remove the garlic cloves.
By this time, the pasta should be ready to add to the sauce. If it’s not, you can turn down the heat on the sauce until the pasta finishes cooking.
Add the pasta to the pan and mix it into the sauce with tongs. Add pasta water, Parmigiano Reggiano and parsley. Mix once more.
Plate, and top with additional Parmigiano, parsley and lemon zest. Enjoy!