Cipriani Tagliolini al Limone with Parmigiano & Lemon Olive Oil

At the Lello table

Pasta al limone depends less on richness than on control. Cipriani’s fine Tagliolini gives the sauce a delicate surface to cling to; fresh lemon supplies the acidity, Parmigiano and pasta water make the emulsion, and lemon-infused olive oil added off the heat provides the perfume.

Method

1. Bring a large pot of water to a boil and season it moderately with salt. Because Parmigiano and the finishing salt are already saline, the water should be seasoned rather than aggressively salty.
2. While the water heats, place the butter and lemon zest in a wide skillet over very low heat. Let the butter melt gently for 1 to 2 minutes so the zest perfumes it without browning.
3. Add the Tagliolini and cook until just shy of al dente, approximately 2 to 3 minutes. Reserve at least 1 cup / 240 mL pasta cooking water before draining.
4. Transfer the pasta directly to the skillet with about 1/2 cup / 120 mL pasta water. Increase the heat to medium-low and toss continuously for about 30 seconds.
5. Remove the pan completely from the heat. Add the Parmigiano in three additions, tossing vigorously after each one. Add small splashes of pasta water as needed until the sauce becomes glossy and clings to every strand.
6. Add the fresh lemon juice and black pepper and toss again.
7. Add the Il Boschetto Lemon Infused Extra Virgin Olive Oil off the heat. Toss once or twice, just enough to coat the pasta.
8. Divide immediately among warm shallow bowls. Finish each portion with a few crystals of Sicilian Lemon Sea Salt and, if desired, a restrained amount of chive or parsley.

The Lello Note

• Fresh lemon juice and lemon-infused olive oil do different jobs: the juice gives acidity; the oil gives aroma. Add the infused oil only after the pan leaves the heat.
• The Sicilian lemon salt belongs on the finished pasta rather than in the cooking water, where its crystalline texture and citrus perfume would be lost.
• The sauce should remain loose and glossy. If it begins to tighten before serving, a tablespoon of hot pasta water usually restores the silkiness.

Substitutions

• Cipriani Tagliarelle can replace Tagliolini, though the wider ribbon gives the dish a slightly heavier feel.
• Regular extra virgin olive oil can replace the lemon-infused oil; add about 1/2 teaspoon additional fresh lemon zest.
• Pecorino Romano may replace up to one-third of the Parmigiano for a sharper version.
• A tablespoon of crème fraîche can make the sauce richer, but it changes the character from a bright emulsion to a creamier pasta.

To serve

Serve immediately in warm shallow bowls with a simply dressed bitter-green salad. The pasta is delicate enough for a first course and satisfying enough for a light dinner.

Make ahead

Pasta al limone is best eaten as soon as it is made. The cheese, zest and herbs can be prepared ahead; leftovers can be refrigerated for up to 2 days, though the emulsion will not be as silky when reheated.