Tagliolini al limone
- 1 pound tagliolini pasta
- 2 tablespoons butter
- 8 large basil leaves, julienned
- 2 tablespoons plus 2 teaspoons lemon juice
- 1 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- Fresh ground black pepper
Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al
dente according to the package instructions. Drain the pasta.
While the pasta is cooking, start to make the sauce: In a medium saute pan, melt the
butter over medium heat. Add the basil and cook, stirring frequently, until aromatic,
about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is
reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream
until it thickens to a sauce consistency, stirring occasionally, about 5 minutes.
Remove from heat.