– 8 ounces of fresh Tagliolini or spaghettini
– 1 large lemon (organic)
– 2 ounces unsalted butter
– 1 ounce olive oil (extra virgin)
– ½ ounce fresh thyme (leaves only)
– 1 teaspoon salt
– 2 tablespoons grated parmesan cheese
Using a peeler; gently peel the entire lemon. Be sure to peel only the yellow
skin and julienne the peels very thinly and set aside. Remove the seeds from the
lemon and squeeze about 2 ounces of the juice.
Fill a large pot ¾ of the way with salted water and place over high heat. Place
a large sauté pan over low heat. When warm, add the olive oil and butter. Once the
butter is liquefied, add the lemon zest.
Place the pasta in the boiling water and cook for 3-4 minutes. Drain
the pasta and save about 2 ounces of the cooking water.
Place the pasta in the sauté pan; add the lemon juice, the cooking water and
salt. Raise the heat to medium and mix gently until the pasta becomes creamy.
Add the parmesan cheese and the thyme. Mix well and gently. Remove from
the pan and serve immediately.