Sugo alla panna e limone

Sugo alla panna e limone is a traditional sauce that dates back to the 1960s. This sauce is usually made with a combination of lemon, butter, cream, white pepper, and Parmigiano-Reggiano cheese. The lemon juice, lemon zest, small pieces of butter, grated cheese, and heavy cream are mixed, then seasoned with white pepper. The bowl is placed over the pot where the pasta is cooking, and the melted sauce is then simply tossed with the pasta for a complete meal. It's recommended to serve this sauce with pasta such as tagliatelle, tagliolini, maltagliati, and farfalle. Pair it with a dry rosé from southern Italy.