Step 1Cook the tagliatelle in boiling salted water until al dente. Drain.
Step 2While the pasta is cooking, grate the zest of the lemons and squeeze and reserve the juice of 1 lemon.
Step 3In a saucepan, warm up the olive oil, add the zest and cook over low heat for 2 minutes. Add the creme fraiche and bring to a boil. When the cream starts to thicken, add the
Step 4Parmesan, season to taste with salt and pepper, mix well and cook for one more minute. Add the drained pasta and toss to mix. Serve immediately.