Zest of 2 lemons
Juice of 1 lemon
150ml double cream
4 tbsp flat-leaf parsley, chopped
Sea salt and freshly ground pepper
360g fresh tagliatelle
Freshly grated parmesan, to serve
Bring a large pan of salted water to the boil. Meanwhile, melt the butter in a small pan. Stir in the lemon zest and juice and the cream, and bring to simmering point. Add most of the parsley and season generously, particularly with salt. Turn off the heat. Cook the pasta according to the packet instructions. Drain, but leave a small amount of water in the pan. Return the pasta to the pan and stir in the sauce. Serve immediately, sprinkling over the remaining parsley and lavish amounts of parmesan.