• 30g Lemon Juice
  • 30g Parmesan Cheese
  • 30g Extra Virgin Olive Oil
  • 1 Egg
  • 100g Egg Yolk
  • Vegetable Broth
  • Salt
  • 5g Lemon Zest


  • Saucepan
  • Whisk
  • Mixing Bowl
  • Ladle
  • Grater
  • Zester
  • Small Bowl

La Tagliatella al Limone

A light and delicate dish that combines the subtle flavours of lemon with parmesan cheese. Ideally suited to a summer's lunch and perfect with a glass of Italian Prosecco.


Finely grate the parmesan cheese and zest the lemon. Once zested, slice the lemon and squeeze the juice into a small bowl.

Take the eggs, lemon juice, zest, and parmesan cheese and add to a mixing bowl. Beat with a whisk until thick and creamy. The parmesan will not have mixed in thoroughly yet, however it will melt and combine when heated.

Take the tagliatelle and cook in a generous amount of salted, boiling water for about 10 minutes. Drain thoroughly and return to a saucepan with a dash of extra virgin olive oil and 1 ladle of vegetable broth.

Add the lemon sauce to the tagliatelle and shake the pan to coat the pasta completely.

The parmesan will melt when mixed with the pasta.

If the sauce is too dry, add small amounts of vegetable broth until you reach the desired consistency.

Plate the pasta, garnish with some shaved parmesan or spare lemon zest.

Make a Reservation

Reservations can be made by phone or email. Walk-ins are seated on a first-come-first-serve basis

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