A dish celebrating the simplicity of Italian cuisine: pasta with a velvety, lemony sauce prepared in the same time it takes for the water to boil.

Simple yet elegant, this creamy, lemon-forward sauce highlights the citrus freshness and balances it with cheese and cream. This recipe embodies the Italian philosophy of quick, minimal, yet flavorful cooking: the pasta cooks while the sauce comes together, making it perfect for everyday meals or more special occasions.

Fresh egg pasta delivers the best results, thanks to its silky texture and ability to “embrace” the sauce. Long, thin pasta like tagliatelle or linguine is recommended, while the recipe allows for variations: fresh herbs, capers, sun-dried tomatoes, or even a spicy kick with fresh chili.

Ingredients:

• Coarse salt
• 2 large lemons, preferably unwaxed and organic
• 60 g Pecorino Romano or Parmesan, grated (about 1/3 cup)
• 340 g fresh tagliatelle or other long pasta
• 4 tbsp (½ stick) unsalted butter
• 1 tbsp olive oil
• 120 ml heavy cream
• Freshly ground black pepper

Instructions:

1. Boil a large pot of well-salted water over medium-high heat. Meanwhile, finely zest the lemons and squeeze out the juice. Grate the cheese.
2. In a large pan, heat the butter with olive oil over medium heat until the butter melts. Add the lemon zest and sauté for 1 minute. Pour in the juice and simmer for 3 minutes. Add the cream, salt, and pepper, and cook for 1–2 minutes until the sauce thickens. Remove from heat.
3. Cook the pasta al dente according to package instructions. Reserve ½ cup of the pasta water, drain, and transfer the pasta into the sauce.
4. Return the pan to medium heat and stir well, adding a little pasta water if needed, until the pasta is glossy and fully coated with the sauce. Serve immediately with grated cheese.