Tagliatelle with Lemon and Parmigiano Reggiano | Gennaro Contaldo #AD
This recipe brings me back to the beautiful sights and smells of the Amalfi Coast. The trick is to use good quality lemons and a generous quantity of Parmigiano Reggiano.
INGREDIENTS
3 tbsp. Extra virgin olive oil
1 Garlic clove, finely chopped
1/4 Red chilli, finely chopped
Handful of parsley, finely chopped
25g Butter
Zest & juice of 1 lemon
20g Parmigiano Reggiano, grated
320g Tagliatelle
Salt
METHOD
1. Bring a large saucepan of boiling water to boil, add the tagliatelle and cook until al dente.
2. Meanwhile, heat the olive oil in a frying pan, add the garlic and chilli, and sweat on a medium heat for a couple of minutes. Add a ladleful of the pasta water, add the butter, and allow to melt, then add the lemon juice.
3. With a pair of tongs, add the cooked tagliatelle to the frying pan and mix well. Stir in the Parmigiano Reggiano and parsley, then serve immediately with freshly grated Parmigiano Reggiano and lemon zest.
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