You will need
280g Smoked Tagliatelle
100g Ricotta cheese
20g grated Parmesan cheese
1 lemon zest
In a bowl add the Ricotta and Parmesan cheese, and grate the lemon peel. Season with salt and pepper. STEAM?! ingredients with cooking water.
Cook Smoked Tagliatelle according to cooking directions, reserving some cooking water. Drain the pasta in the Ricotta mixture, adjusting the consistency with cooking water.
Toss the tagliatelle, adding ground black pepper, lemon zest and a drizzle of olive oil.
UMAMI unlocks the rich complexity from 40 hours of Koji fermentation to reveal earthy notes of miso, mushroom and macadamia nuts, bringing a new sensory dimension to the art of pasta