The lemon pasta at
on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The restaurant describes it as "Tagliolini al Limone with Lemon, Cream, Parmigiano-Reggiano and Basil." However, there is obviously a specific method as to how the kitchen gets it to come out so balanced and tasteful. Thank you.
We loved the wonderful simplicity to this dish: Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta. Topped with fresh-grated Parmesan and fresh-cracked pepper, it makes for a remarkably easy but elegant meal.
Angelini Osteria's tagliolini al limone
About 30 minutes
Adapted from Angelini Osteria in
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish
1. Cook the pasta:
In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.
2. While the pasta
is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.
3. Divide the pasta
between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the side.