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Spaghetti with lemon cream sauce

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Ingredients for 2 servings:

  • 1 large lemon(s), untreated
  • 200 g whipped cream
  • 2 tsp vegetable broth, granulated
  • Salt
  • pepper
  • 200 g pasta (spaghetti)
  • 1 tbsp oil
  • 2 eggs, including the yolk
  • ½ pot basil (chop leaves)

Instructions

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

Absolutely delicious and something different with pasta!!! Rinse the lemon in hot water and cut the zest into thin strips using a julienne peeler. (You can also peel it with a vegetable peeler and then cut it into thin strips). Squeeze the lemon juice. Slowly bring the cream to a boil over low heat. Gradually add the lemon juice and the zest strips. Season the cream with stock, salt, and pepper. Meanwhile, cook the spaghetti in salted water with oil until al dente. Whisk the egg yolk with a little lemon cream and add to the sauce; do not let it boil any longer. Chop the basil leaves and stir them into the sauce.

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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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