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Tagliatelle with Citrus Sauce

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 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


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.