Lemon & Butter Tagliatelle

Bring a large pot of salted water to a boil. Add the tagliatelle and cook until 2 minutes shy of al dente. Reserve 1½ cups of the pasta water, then drain.

In a large skillet or saucier, warm the olive oil over medium-low heat. Add the minced garlic and cook just until fragrant, about 20-30 seconds.

Add 1 ladle (about ¼ cup) of the reserved pasta water. Season lightly with salt and pepper. Add the butter and stir until melted, then add the lemon zest.

Prepare the cheese mixture: In a small bowl, whisk the grated Pecorino Romano or Parmigiano Reggiano with a few tablespoons of lukewarm (not hot) pasta water until smooth and creamy. If the mixture looks too thick or grainy, add more water a little at a time.

*If it doesn’t emulsify well, whisk in 1 tablespoon of whipped cream cheese at a time until smooth.

Add the pasta to the skillet with the butter mixture, then pour in the cheese mixture and about ¼ cup of pasta water. Toss continuously over low heat until the sauce thickens and coats the pasta.

Add the lemon juice (if using) and the Colavita Limonolio Lemon Olive Oil. Toss to combine. Adjust the consistency with more pasta water or cheese as needed.

Serve immediately