Tagliatelle with lemon

Cook the tagliatelle in boiling salted water until al dente. Drain.

While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.

In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.

When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.