Tagliatelle with Lemon Vodka Sauce
1 pound tagliatelle
1 tablespoon unsalted butter, if needed
Lemon Vodka Sauce
1 cup heavy cream
½ cup vodka
Juice of 1 lemon
Finely grated zest of 1 lemon
2 tablespoons chopped fresh chives
½ teaspoon freshly ground pepper
2 tablespoons chopped parsley
¾ cup freshly grated Parmesan cheese
In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain. If the sauce is not ready at this point, reserve the pasta in a warm bowl tossed with the butter.
Make the sauce: In a large, deep skillet, combine the cream and vodka and simmer until the sauce thickens a little, about 5 minutes. Add the lemon juice, zest, chives, and pepper and cook for 1 minute, stirring constantly. Do not allow the sauce to boil.
Add the pasta to the skillet and combine with the sauce so that all the strands are well coated. Transfer to a warm serving bowl. Garnish with the parsley. Pass the Parmesan cheese at the table.