Silky Lemon & Mascarpone Tagliatelle

⏱ 20 min · Serves 2

Ribbons of tagliatelle wrapped in a glossy mascarpone sauce, sharpened with lemon zest and juice and finished with Parmesan and black pepper. It comes together in the time the pasta takes to boil — luxurious, bright and barely any washing up.

Per serving: 790 kcal · 22.0g protein · 76.0g carbs · 44.0g fat

Ingredients

• 200g dried egg tagliatelle
• 150g mascarpone
• 1 unwaxed lemon (zest of all, juice of half)
• 30g Parmesan, finely grated, plus extra to serve
• 1 tbsp olive oil
• 1 small garlic clove, finely grated
• Small handful basil or flat-leaf parsley, torn
• Salt and plenty of freshly ground black pepper

Method

1. Bring a large pan of well-salted water to the boil and cook the tagliatelle until just al dente (usually 3–5 minutes for fresh, 8–10 for dried).
2. Meanwhile, warm the olive oil in a wide frying pan over low heat and soften the grated garlic for 30 seconds — don't let it colour.
3. Stir in the mascarpone and about 4 tbsp of the pasta cooking water. Let it melt into a smooth, loose cream, then take off the heat.
4. Add the lemon zest, lemon juice and Parmesan, stirring until glossy. Season with salt and a generous amount of black pepper.
5. Drain the pasta, reserving a mugful of water, and tip it straight into the sauce. Toss over low heat for a minute, loosening with splashes of pasta water until every ribbon is silkily coated.
6. Taste for lemon and salt, scatter with basil and extra Parmesan, and serve immediately in warm bowls.