This dish is at its creamiest when served immediately. The pasta absorbs the sauce as it cools, making it appear dry after a few minutes.
1 cup creme fraiche
2 tablespoons finely grated fresh lemon zest
1/2 cup fresh lemon juice
12 oz dried egg tagliatelle
5 oz arugula (preferably baby or avoid large stems that require trimming), coarsely chopped
5 oz finely ground Parmigiano cheese (do not buy it pre-ground, grind from a block before using. It makes a huge difference)
Sea salt and coarsely ground pepper to taste
• Stir together creme fraiche, zest, and lemon juice in a bowl until just combined.
• Cook tagliatelle in a large pot of boiling salted water according to package instructions until al dente, then drain abd return to pot to keep warm.
• Add creme fraiche mixture, arugual, and half of cheese and toss to combine.
• Season with sea salt and pepper and serve with remaining cheese on the side.
