Tagliolini in Lemon-Creamy Sauce

Ingredients

Tagliolini pasta 250g

Butter 2 tbsp

Cream 100 ml

Shallot 1

Dry white wine 1/3 cup

Lemon 1/2

Parmesan cheese 3 tbsp

Salt

Ground white pepper

Simultaneously, heat a pot of salted water for the pasta and a frying pan for the sauce over medium heat.

Melt the butter in the frying pan and add the finely chopped onion. After a minute, when the onion becomes translucent and has a slightly golden hue, pour in the wine and let it evaporate (about 2-3 minutes).

Now add the lemon juice, salt, and pepper, and after a couple of minutes, add the cream. Cook over medium-low heat until thickened. Once thickened, add the zest, stir, and turn off the heat.

Transfer the cooked tagliolini to the pan, stir, and add a tablespoon of the pasta cooking water (otherwise, it's usually a bit dry; if not, omit it) and grated Parmesan.

Stir and serve. You can also sprinkle the finished dish with a light sprinkling of Parmesan and chopped fresh parsley.

Enjoy!