Tagliatelle with Lemon
and Pecorino Romano
This pasta is simple but rich as it is creamy and tangy, with a long-lasting scent of counterparts.
Ingredients
Tagliatelle
extra virgin olive oil
butter
garlic
parsley
Parmigiano or pecorino cheese
lemon
Peperoncino (if you like it spicy)
Pour water into a pot or pan with about 5 grams of salts per liter, then bring up to boil
Meanwhile, slice garlic and grate parmigiano or pecorino cheese.
When the water starts to boil, add tagliatelle (can be substituted with the pasta of your choice).
Heat up other pan on low heat, then add extra virgin olive oil, garlic, and pepperoncini.
When pasta is 90% cooked, add the pasta and a scoop of pasta water into the pan. Add cheese, a tablespoon of butter, and a squeeze of lemon, then stir until they are thoroughly combined.
Add chopped fresh parsley and grated cheese before serving.
