Tagliatelle with lemon

Tagliatelle al limone. Serves 4

tagliatelle with lemon ingredients

tagliatelle with lemon
  • 400 grams  fresh tagliatelle
  • zest of 3 lemons — grated
  • 50   grams  butter
  • 50   grams  single cream
  • parmesan cheese
  • salt
  1. Melt the butter in a sauce pan until it starts to foam
  2. Add the zest from 2 of the lemons. When the butter is well flavoured with the zest, remove from the heat and stir in the cream. Season with salt to taste.
  3. Cook the tagliatelle, drain and add to the Lemon sauce. Mix gently.
  4. Turn out onto a warmed serving dish. Sprinkle on the zest of the third lemon and plenty of parmesan.

Note: Use unwaxed lemons for this dish – see comments.

Taglietelle with lemon

6 thoughts on “Tagliatelle with lemon

  1. OK George, we’ve found the problem 🙂 It must have tasted awful!

    It’s up to you if you filter out the zest, I usually don’t bother.

    You may find this link useful, it shows various ways to zest a lemon.


    The finished dish should have quite a strong lemon flavour but its neither too sweet or bitter.

    Best of luck if you can face trying again.

    PS Maybe a new dictionary may be in order 🙂

  2. 1) i don’t know what is this waxed lemons…in my country in the supermarket or every grocery shop you can buy only lemons which don’t have any wax or whatever on them. it’s almost the same like you get them from the tree…
    2) I’ve checked in the dictionary before i cooked this thing and it was written that zest means the whole “shell” of the lemon…
    3) the lemons were good quality and fresh
    4) There are dishes which i don’t like and there are dishes which i like BUT THIS WAS BITTER AS HELL!!!
    so my mistake is in including and the white part of the lemons in the sauce…
    ok so if i do it properly what kind of taste it will have? bitter,sweet,neutral,coca-cola…? 🙂
    OOoo and one more question! When i cook the zest of the lemons with the butter do i have to put AND the zests in the cream or only the sauce, because i only filtered the butter-lemony sauce in the cream, not and the zests…

  3. LOL!

    I can think of 4 possibilities to explain what went wrong.

    1 Did you use unwaxed lemons? If not then you need to scrub the wax off using hot water and a stiff brush. You may have been eating yellow wax flavoured pasta! 🙂

    2 ‘Zest’ means ONLY the yellow part of the skin. If you include any of the white pith it will taste bitter.

    3 The lemons should be good quality and fresh.

    4 Maybe you just don’t like this dish.

    I can assure you that done properly this dish does not taste like #$&% 🙂 , quite the opposite.

  4. I apologize for my comment, but this tastes like #$&%. I precisely followed the recipe and at the end this Lemon sauce tasted soo bad that i was going to vomit when i tried it. It’s so bitter and disgusting. Sorry but that’s the truth and no one can tell me that i don’t understand good and bad tastes. THIS TASTES SO BAD! Djkrysa i apologize again.

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