Amalfi lemon tagliolini

Ingredients

For 1 serving

• Egg pasta80 g
• Lemon zest3 g
• Lemon juice15 ml
• Butter10 g
• Parmigiano Reggiano15 g
• Reduced-fat milk40 ml
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Bring a pan of water to the boil for the pasta. Meanwhile, wash the lemon, finely grate the zest (yellow part only), squeeze the juice and grate the Parmigiano Reggiano.
2. In a wide pan, melt the butter with the milk and the lemon zest over gentle heat for 2 minutes, until the butter has melted and the cream smells of lemon; don't let it boil.
3. Salt the water once boiling and cook the egg pasta tagliolini for 2–3 minutes, until al dente.
4. Drain them into the pan with a splash of cooking water and the lemon juice and toss over low heat for 30 seconds.
5. Turn off the heat and stir in the Parmesan until the sauce is creamy and glossy; finish with a grind of black pepper. Adding the juice only at the end stops the milk from splitting.