Tagliatelle al Limone | Art History Abroad

Ingredients

• 1/4 cup (55g) extra-virgin olive oil
• Finely grated zest of 1 lemon, plus 2 tablespoons juice
• 1 cup (250g) heavy cream
• Fine salt
• 1 pound (454g) Tagliatelle
• 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
• Freshly ground black pepper
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced fresh basil