Tagliatelle with Lemon

By Leite's Culinaria

Ingredients

11 ounces tagliatelle (or fettuccine or other flat noodle)
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
1 to 2 garlic cloves (finely chopped)
1/4 red chile pepper
2 tablespoons (1 oz) unsalted butter
Juice of 1 large lemon* (about 4 tablespoons (60 ml))
3 tablespoons grated Parmesan cheese (plus extra for sprinkling)
Handful of fresh flat-leaf parsley (finely chopped)
Zest of 1 lemon (preferably organic (about 2 teaspoons))

Prep Time10mins
Cook Time25mins
Servings4

Instructions

In a large saucepan over medium-high heat, bring salted water to a boil. Add the pasta and cook according to package directions until almost al dente.

Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the garlic and chile, and sweat until softened and garlic begins to lightly brown, about 1 minute. Using a ladle, add about 3/4 cup (180 ml) of the pasta water and the butter, and allow to melt. Add the lemon juice and stir to combine.

Drain the pasta in a colander. Using tongs, add the pasta to the skillet and mix well to combine with the sauce. Stir in the Parmesan and parsley, and stir continuously until creamy.

Sprinkle with lemon zest and extra Parmesan, if desired. Serve immediately.