Tagliatelle with caramelised lemons and chile flakes
400 g tagliatelle
1 clove garlic
1 tsp dried chilli flakes
1 bunch parsley
1 handful of grated Parmesan cheese
3 organic lemons
3 tablespoons butter
2 tablespoons olive oil
1 tablespoon sugar
Cut the ends of 2 lemons.
Then cut each lemon into 4 boats.
Cut each boat into thin triangles.
Boil lemon pieces in water for 2-3 minutes.
Remove and dry them thoroughly.
Melt the sugar in a pan.
Add olive oil and lemon, caramelize lemons under medium heat.
Cook the pasta al dente. Remember to save the 1-2 cup of pasta water.
Melt the butter and add finely chopped garlic and chili flakes.
Let it effervesce and add the grated zest of 1 lemon and a little lemon juice.
Remove pan from heat and whisk in pasta water.
Add pasta, parsley, the caramelized lemon pieces and parmesan cheese.
Sprinkle with freshly ground black pepper and parsley.