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Spaghettini with lemon cream

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Ingredients for 2 servings:

  • 1 large untreated lemon(s)
  • 200 g cream
  • 2 tsp vegetable broth, granulated
  • salt and pepper
  • 200 g pasta (spaghettini)
  • 1 tbsp oil
  • 2 egg yolks, fresh
  • ½ bunch basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the lemon with hot water, dry it, and slice off about half the rind, leaving only the white pith. Finely slice the lemon rind. Squeeze the lemon juice. Slowly bring the cream to a boil over low heat. Gradually add the lemon juice. Season the cream with stock, salt, and pepper, then cover and keep warm. Cook the spaghettini until al dente. Meanwhile, remove some of the hot lemon cream, mix it with the egg yolk, and stir it back into the cream. Heat the lemon cream, but do not allow it to boil. Stir in the torn basil leaves and lemon zest. Mix the spaghettini with the cream and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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