Pasta al Limone

Time: 15 mins

Serves: 2

• 250g good quality tagliatelle
• 50g butter
• 250ml double cream
• 100g parmesan, finely grated
• 2 lemons, zested & juice of 1/2
• Sea salt and freshly ground black pepper

1. Place a large saucepan of salted water over a high heat, bring to the boil. Add the pasta and cook according to packet instructions.

2. While the pasta is cooking add the lemon zest to a separate pan along with the cream. Simmer for a 3-4 minutes until slightly reduced, stirring often. Add the butter, stir to combine. The butter should instantly melt into the liquid.

3. Scoop the pasta into the sauce along with a little cooking liquid, toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through two thirds of the cheese, little by little, keeping a little back to serve. Season with salt and pepper to taste. Serve straight away in bowls with a squeeze of lemon juice, the remaining cheese and a crack of black pepper over the top.