Tagliolini in lemon sauce

Ingredients for 4 people

  • 600 g of fresh egg-tagliolini pasta
  • 200 ml of cream
  • 2 lemons
  • 40 g of butter
  • ½ small onion
  • salt and pepper


Wash and dry the lemons and cut the skin in thin slices, then cook them in boiling water for a while, to eliminate the bitter flavour. In a pan cook the onion in butter, wet with the filtered lemon juice, then wait a few seconds and add the cream and bring to boil. Boil the tagliolini pasta in salted boiling water, drain a little al dente and skip all in a pan by adding the lemon skin, parsley and pepper. Serve very hot

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