Tagliatelle with Citrus Sauce

Tagliatelle with Citrus Sauce
Contributor
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.

4
Servings
389
Calories Per Serving
Deliver Ingredients

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

Total Fat
22g
31%
Sugar
7g
8%
Saturated Fat
11g
46%
Cholesterol
59mg
20%
Carbohydrate, by difference
39g
30%
Protein
10g
22%
Vitamin A, RAE
181µg
26%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
185mg
19%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
175mg
25%
Selenium, Se
17µg
31%
Sodium, Na
468mg
31%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
81g
3%
Zinc, Zn
1mg
13%

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.