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.
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Ingredients6 portions
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.
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