Tagliatelle with Ricotta Sauce

Ingredients

• 400 g pasta
• 2 Spring Onions
• 1 Organic lemon
• 2 tbsp olive oil
• 200 g heavy cream
• 125 g ricotta
• Salt
• sugar
• white pepper
• Pepper

Instructions

1. 1.

   Cook the pasta in plenty of salted water until al dente.

2. 2.

   While the pasta cooks, wash and trim the spring onions; set aside the green parts. Finely chop the white parts. Rinse the lemon hot, grate its zest, then cut it in half and squeeze out the juice. For garnish, slice the green onion into thin strips lengthwise and carefully lay them over a knife edge.

3. 3.

   Sauté the chopped spring onions in oil, add the lemon zest, deglaze with lemon juice and cream, stir in ricotta, and season with salt, sugar, and pepper. Drain the pasta, mix it with the sauce, serve in portions, garnish with spring onion flakes, and finish with a grind of pepper.