Deborah Dana

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Deborah Dana

Spagetti with Lemon and Almond Cream

Name: Spagetti with Lemon and Almond Cream
Prep time: 45 min
Cook time: 45 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 package spaghetti, 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

45 mins

Half

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Deborah Dana

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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.

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Ingredients

6 portions

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1 package spaghetti, 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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Spagetti with Lemon and Almond Cream