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Tagliatelle with Lemon, Parmesan and Thyme

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  1. 1 pound tagliatelle
  2. 1 cup freshly grated Parmesan
  3. 4 tablespoons unsalted butter
  4. 2 tablespoons chopped thyme
  5. Finely grated zest of 2 lemons
  6. Salt and freshly ground pepper
  1. In a pot of boiling salted water, cook the tagliatelle until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add 1/2 cup of Parmesan and the butter, thyme, lemon zest and the reserved cooking water. Cook over moderate heat, tossing just until creamy. Season with salt and pepper and transfer to a bowl. Sprinkle with the remaining Parmesan and serve.