Spaghetti with Lemon Cream and Almonds
This pasta is a very rich and also very original recipe. The flavor of the lemon cream with toasted almonds and spaghetti makes for a delicious dinner.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
6
Servings
- 1 package spaghetti, or fettuccine
- 6 tablespoons butter
- 1/4 cups lemon zest
- 4 tablespoons lime juice
- 1/2 cups almonds
- 1/2 cups Parmesan cheese, grated
- 2 egg yolks
- pepper, to taste
Preparation
45 mins
0 mins
Medium
- In a large pot, bring 10-15 cups of water to a boil with a tablespoon of sea salt. When the water boils, cook the pasta according to the package instructions to achieve al dente.
- In a double boiler, melt the butter and add the lemon zest and juice. Whisk quickly with a balloon whisk to prevent it from curdling.
- In a bowl, whisk the egg yolks with a whisk and gradually incorporate them into the butter sauce, whisking and cooking in a double boiler for 5 minutes.
- Add the almonds and Parmesan cheese and cook the sauce for 5 more minutes. Season with salt and pepper.
- Incorporate the pasta with the sauce and mix well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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