Lemon-Butter Tagliatelle
Ingredients
- ½ lbpasta
- 4 tbspsalted butter
- ½ tspgarlic powder or 1-2 minced garlic cloves
- ¼ cwhite wine
should be a dry wine like chardonnay, not a sweet wine
- 1 cheavy cream
- juice from 1 large lemon
- salt as needed
- pepper as needed
- parmesan cheese for topping
optional
Directions
- 1
Cook tagliatelle according to package instructions. (Note: if you salt the water enough, you won't have to use as much salt in the seasoning of the sauce.)
- 2
While the pasta is cooking, melt the butter in a skillet on low-medium heat. Add in the garlic and whisk.
- 3
Add in the white wine and turn the heat up a tad so that it's bubbling. Let the alcohol cook out of the sauce for 2-3 minutes - the flavor that's left behind after the sauce reduces is so good. (If you can't do alcohol, you could skip this part.)
- 4
Add in the heavy cream, 1/2 cup at a time with whisks between each pour. Add the lemon juice here too. It should start to thicken up as it bubbles. If it doesn't, melting some freshly grated parmesan cheese can help.
- 5
Season with the garlic powder, salt and pepper here.
- 6
Continue to whisk on and off for 8-10 minutes while it simmers and turns into what will look like an alfredo sauce.
- 7
Add the cooked pasta straight from it's boiling water into the lemon butter sauce and gently toss everything together. Here is where I like to add 2-3 tbsp of the hot pasta water which contains salt and starch for extra luscious flavor and texture.
- 8
Top with fresh parmesan cheese and more black pepper, it should be as silky as your silkiest nightgown!
Lemon-Butter Tagliatelle
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About this Recipe
Craving a taste of the Italian coast from your own kitchen? This Lemon-Butter Tagliatelle brings the bright, fresh flavors of Capri right to your dinner table, transforming simple ingredients into a truly special meal.
The magic in this dish comes from a few key elements: the combination of tangy lemon juice, a good dry white wine, and a generous amount of butter. Plus, remember that essential trick of adding a little starchy pasta water to the sauce. This creates an incredibly silky, emulsified sauce that coats every strand of pasta perfectly, making it taste truly restaurant-worthy.
Prepare for a rich, aromatic experience that balances the bright zest of lemon with the creamy depth of butter and heavy cream. The subtle hint of garlic and a dry white wine (like chardonnay) builds a complex flavor profile that feels both comforting and sophisticated. You'll love the luxurious mouthfeel of the sauce clinging to long, flat pasta noodles, delivering a taste that's both vibrant and deeply satisfying. This dish yields two generous servings, perfect for a cozy dinner.
Feel free to experiment with your pasta choice; while tagliatelle is ideal for its flat shape—mirroring the inspiration from Italy—fettuccine or linguine also work wonderfully. If you prefer, swap the garlic powder for 1-2 freshly minced garlic cloves for a more intense flavor. And a sprinkle of Parmesan cheese at the end is an optional, but highly recommended, flourish for extra savory depth.
This Lemon-Butter Tagliatelle is an elegant choice for a romantic evening, a celebratory meal, or simply when you want to treat yourself to something extraordinary. It’s a dish that feels like a special occasion every time.