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Spaghetti with lemon cream sauce

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Ingredients for 4 servings:

  • 1 organic lemon(s), juice and grated peel
  • 400 ml cream
  • 4 tsp, leveled vegetable stock powder
  • Salt and pepper, white
  • 400g spaghetti
  • 1 tbsp oil
  • 4 egg yolks
  • 1 pot of basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the lemon with hot water, dry it, and scrape the zest with a zester. Squeeze the lemon. Slowly bring the cream to a boil over low heat. Gradually add the lemon juice and zest. Season the cream with stock, salt, and pepper. Meanwhile, cook the spaghetti until al dente. Combine the egg yolk and a little lemon cream and stir into the lemon cream. Return the sauce to the heat briefly, but do not allow it to boil again. Pick the basil leaves and stir in the sliced ​​basil. Serve the sauce with the drained spaghetti. Salmon steak cooked in butter goes excellently with this 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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