- 1 lb. fresh tagliarini
- 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
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.
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