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2 ratings

Tagliatelle with Citrus Sauce

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Tagliatelle with Citrus Sauce
Aurelie Jouan

Tagliatelle with Citrus Sauce

Tagliatelle is a type of flat pasta, similar but thinner than fettuccine. Citrus brightens up a rich cream sauce for a simple, hearty meal. Recipe courtesy of Chef Alessandro Gargani.

Ingredients

  • 4 servings fresh tagliatelle
  • 2 Cups heavy cream
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 Ounce cognac (optional)
  • ½ Cup fresh mint leaves
  • Salt
  • 1 Tablespoon kosher salt
  • 1 Cup roughly grated fresh Parmigiano Reggiano

Directions

Fill a large stockpot with 3 quarts water, and bring to a boil.

While waiting for the water to boil, pour the cream into a skillet with the lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of pan, 2 to 4 minutes after it comes to a boil.

Add the cognac (if using) and the mint leaves, and cook another 2 minutes. Season with salt and set aside.

When the water comes to a boil, add the kosher salt, and cook the tagliatelle until al dente. Lightly drain, and then transfer to the cream mixture, and cook for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well, and serve.

Nutritional Facts
Servings4
Calories Per Serving608
Total Fat52g80%
Sugar7gN/A
Saturated32g100%
Cholesterol182mg61%
Protein16g31%
Carbs23g8%
Vitamin A574µg64%
Vitamin B120.6µg9.2%
Vitamin B60.1mg6.5%
Vitamin C27mg46%
Vitamin D1µg0.2%
Vitamin E1mg7%
Vitamin K4µg5%
Calcium455mg45%
Fiber3g10%
Folate (food)33µgN/A
Folate equivalent (total)33µg8%
Iron2mg11%
Magnesium41mg10%
Monounsaturated15gN/A
Niacin (B3)0.6mg3.1%
Phosphorus315mg45%
Polyunsaturated2gN/A
Potassium284mg8%
Riboflavin (B2)0.3mg15.9%
Sodium518mg22%
Zinc1mg10%