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One of our favorite things about the Amalfi Coast is the abundance of lemons. They’re everywhere, and they are huge and fragrant! We needed a simple weeknight dinner and had lemons and egg pasta on hand, so we put together this quick pasta dish inspired by a lemon pasta we had on our trip to the Amalfi Coast.
You need very few ingredients for this recipe. Be sure to use an egg tagliatelle (we used this one), and heavy cream. You need to have enough milk fat to prevent curdling.
Serve your lemon pasta alongside a simple green salad, top with freshly grated Grana Padano cheese, and crisp white wine.
Perfect Amalfi Coast Lemon Pasta
Ingredients
- 200 g egg tagliatelle
- ¾ cup cream
- 1 lemon, juiced
- 1 lemon zest, if desired
- Grana Padano cheese, freshly grated
- salt
Instructions
- Bring a stockpot of water to boil and heavily salt it. It should taste like the ocean. Drop in the tagliatelle and set a timer for four minutes, or one minute less than the package instructions.
- As soon as you've added the pasta to the water, heat the cream in a wide skillet. While whisking constantly, add the lemon juice and continue whisking so that it does not curdle. If you want a bolder lemon flavor, you can add a little lemon zest.
- When the timer for the pasta goes off, the lemon sauce should be hot. Move the pasta into the skillet of lemon sauce, with a splash of pasta water, and simmer for one minute, or until the pasta is perfectly cooked. Add a generous amount of freshly grated Grana Padano and season to taste with salt and pepper. Serve immediately.
