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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zesty Tagliarini Recipe

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This recipe for Zesty Tagliarini is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The Ingredients:
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• 1 lb. fresh tagliarini or fettucini
• 2 cups heavy cream
• zest of 2 lemons
• 2 tbsp. of finely chopped fresh rosemary leaves
• 2/3 cup freshly grated pecorino romano
• salt and freshly ground pepper
Directions:
Directions:
Pour cream into a large high-sided skillet, and place over medium-high heat. Bring to a boil and cook until cream has reduced by one third. Add lemon and rosemary, lower heat to medium and cook for another 3 minutes. Bring a large stockpot of generously salted water to a boil. Add the pasta to the stockpot and cook until al dente, about 2 to 3 minutes. Drain well and transfer to the skillet with the sauce. Sprinkle with pecorino romano, season with salt and pepper, and toss until well combined. Serve immediately, with grated pecorino on the side if desired.

If you want to use light cream you can, but it won't be as yummy. Also note that it should be quite saucy.
Personal Notes:
Personal Notes:
You want to eat this very hot, so put the water on when guests arrive and get everyone to the table while you drain the pasta!!

 

 

 

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