1 lb fresh tagliatelle
3 cloves garlic, minced
1/4 cup heavy cream (I used unsweetened oat milk to make it dairy free)
1/4 cup dry white wine
1 cup lemon juice
4 tbsp lemon zest
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
salt and pepper to taste
2 tbsp olive oil
garnish with fresh parsley and more lemon zest
Bring a large post of salted water to boil over high heat. Add the tagliatelle and cook for about 2-3 mins until al dente. Drain and reserve 1/2 cup of the pasta water.
While the pasta cooks, make the sauce: in a large skillet over medium heat, melt the butter and olive oil. Add the garlic, lemon juice, white wine and lemon zest. Add the the pasta water and bring to a low simmer. Season with salt and pepper.
Add the pasta to the skillet and toss to coat in the sauce. Stir in the heavy cream or milk of choice. Remove from the heat and add the parmesan cheese. Serve with more lemon zest and garnish with fresh parsley.
Tools Used: Misen Kitchen Chef's Knife and Skillet