Fettuccine Talleggio with Lemon and Arugula
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Fettuccine Talleggio with Lemon and Arugula
Ingredients
- Fettuccine Pasta - 7.9 oz
- Dry White Wine - 2 tablespoons
- Garlic - 2 cloves
- Lemon - 1 piece
- Cream - 4 tablespoons
- Arugula - 1.4 oz
- Taleggio cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In boiling salted water, add the fettuccine and cook for 2–3 minutes. Then rinse with cold water.
Step 2
In a deep skillet, pour in the wine, add finely chopped garlic, lemon zest, and sauté over low heat for 2–3 minutes. Add the cream, salt, and pepper to taste. Cut the lemon in half and squeeze the juice into the mixture.
Step 3
Add the fettuccine, arugula, and Talleggio (without rind, diced) to the skillet and keep on low heat until the cheese melts. Serve in deep serving plates.
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