Spaghetti with Lemon Cream and Almonds

Name: Spaghetti with Lemon Cream and Almonds
Prep time: 45 min
Yield: 6
Cuisine: Italiana
Ingredients: 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

Deborah Dana

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

Published: 17-01-2010

Preparation

45 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.

At the moment, this recipe does not have nutritional information.

Provided by

Tips

Al dente pasta means it is "just right." To achieve this, make sure the pasta is slightly firm when you take it out of the water so that it finishes cooking while mixing with the sauce.

Spaghetti with Lemon Cream and Almonds

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter