250 g of tagliatelle pasta
1/4 cup of butter (50 g)
2 cups of fresh cream (480 ml)
2 teaspoons of grated lemon zest
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
1 cup of grated Parmesan cheese (100 g)
1 tablespoon of chopped parsley (for garnish)
250 g of tagliatelle pasta
1/4 cup of butter (50 g)
2 cups of fresh cream (480 ml)
2 teaspoons of grated lemon zest
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
1 cup of grated Parmesan cheese (100 g)
1 tablespoon of chopped parsley (for garnish)
Bring 3 liters of water to a boil in a large pot
When the water is boiling, add 1 tablespoon of salt
Add the pasta and cook until al dente (about 10 minutes)
In a large skillet, melt the butter over medium heat, stirring occasionally (about 1 minute)
Drain the pasta and immediately transfer it to the skillet
Add the cream, lemon zest, salt, black pepper, and nutmeg
Stir well and let the sauce thicken slightly (about 2 minutes)
Add the Parmesan cheese and stir again
Transfer to a serving bowl, sprinkle with parsley, and serve
575 calories per serving
Medium-bodied white wine, similar to the Norton Sauvignon Blanc 98 from Argentina ($12) or the Santa Rita Sauvignon Blanc 97 from Chile ($15.35)
