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Deborah

Deborah Dana

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Recipe of Spagetti with Lemon and Almond Cream
Recipe

Spagetti with Lemon and Almond Cream

45 mins
Half
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This pasta is a very rich recipe and also very original. The taste of lemon cream with toasted almonds and spaghetti make for a delicious dinner.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 package spaghetti pasta, or fettucini
  • 6 tablespoons butter
  • 1/4 cups lemon zest
  • 4 tablespoons lemon juice
  • 1/2 cups almond
  • 1/2 cups parmesan cheese, grated
  • 2 egg yolks
  • to taste black pepper, to taste

Preparation

In a large pot, boil 10-15 cups of water with a tablespoon of sea salt. When the water boils, cook the pasta according to the package instructions so that it remains al dente.
In a saucepan in a bain-marie, melt the butter and add the zest and the lemon juice. Beat quickly with a balloon-type whisk so it does not cut.
In a bowl whisk the egg yolks with a balloon whisk and add to the butter sauce little by little beating and cooking in a bain-marie for 5 minutes.
Add the almonds and Parmesan cheese and cook the sauce for 5 more minutes. Season with salt and pepper.
Add the pasta with the sauce and mix well.

PRESENTATION

Decorate the pasta with almonds or lemon zest.

TIPS

The pasta al dente means that it is "in its point". To achieve this, make sure the pasta is slightly hard when you remove it from the water to finish cooking while mixing it with the sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Anonymous
17/09/2013 13:20:25
duda ¿que pasa si no agrego las yemas? es que no sé separlas gracias, se ve delicioso
Álvaro Cortez
07/04/2013 20:35:07
Gracias estuvo muy buena!!! Me gusto muchísimo
Alejandro Dominguez Rivera
03/02/2013 23:18:55
me gusta tu receta gracias

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