250g of tagliatelle pasta
1/4 cup (50g) of butter, softened
2 cups (480ml) of fresh cream
2 tablespoons of lemon zest, finely grated
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg, grated
1 cup (100g) of grated Parmesan cheese
1 tablespoon of chopped parsley (for garnish)
250g of tagliatelle pasta
1/4 cup (50g) of butter, softened
2 cups (480ml) of fresh cream
2 tablespoons of lemon zest, finely grated
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg, grated
1 cup (100g) of grated Parmesan cheese
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 transfer it immediately 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 the dish to a serving bowl, sprinkle with chopped parsley, and serve
575 calories per serving
