Serves 2 to 4, as an appetizer or entrée
8 ounces tagliatelle pasta, uncooked
2/3 cup (150 grams) plain Greek yogurt
1/2 cup (36 grams) grated Pecorino Locatelli cheese
Freshly grated zest of 2 lemons
1 tablespoon (14 grams) butter
Sea salt and freshly ground black pepper, to taste
Fresh chopped parsley, to garnish (optional)
Prepare the pasta according to the package directions.
Meanwhile, add the yogurt, cheese, and lemon zest to a small bowl. Whisk well to combine.
Drain the pasta, and add it back to the cooking pot. Add the butter, and toss the pasta until it’s all melted. Pour in the yogurt mixture. Toss well with a fork or tongs, making sure to coat the pasta completely. Season with salt and pepper.
Divide the pasta into deep bowls. Sprinkle some chopped parsley on top before serving, if you like.
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Make it Your Own
The traditional dish is made with spaghetti, but I decided to swap in the thicker cut tagliatelle shape. Feel free to go back to the original, use angel hair, or even your favorite shaped pasta.