This lemon pasta sauce was a last minute pasta dinner decision one day, based on a delicious recipe from Italian chef Maria Landis. I adapted it a little over the years. Are you fond or in search of light and sunny pasta dishes? This is it! Yummy tummy food fit for a sizzling summer's evening together with a glass of beautifully chilled white wine but most importantly: accompanied by your family and friends.
The lemon sauce is such a gorgeous discovery. Every time I prepare this one all plates are polished of in a couple of minutes followed by a few desperate glances at the kitchen to see if there's more left… The freshness of the lemon flavor takes this light spaghetti dish to a whole new level. Please, enjoy!
Ingredients for 2 persons
10,5 oz (350 g) spaghetti
1 tsp garlic paste
juice of 1 lemon
2 tbsp salted capers
½ cup (120 ml) heavy cream
2 tbsp mascarpone
1 tbsp unsalted butter
1 egg yolk
Fill a large and high pan with cold tap water and add a dash of salt to it. Place the pan over high heat and bring it to a rolling boil. Once boiling, add the spaghetti and cook until nearly tender.
In the meantime add the unsalted butter to a large saucepan and place it over medium heat. Then add the garlic paste.
Stir a little and gently fry the garlic past for a minute. Then pour in the heavy cream and add the mascarpone.
Bring the cream to a gentle boil and stir until the mascarpone has melted fully. Then add the egg yolk and season with a little pinch of pepper.
Stir very fast so the yolk doesn’t have the time to scramble. Add the salted capers.
Stir the sauce again. Once the pasta is cooked, drain it and transfer the pasta back to the high pan. Add the lemon juice to the cream sauce (do this right before you will pour the sauce over the pasta or the cream sauce might curdle).
Check the seasoning and add extra pepper or salt to taste if necessary.
Then add the lemon sauce to the cooked pasta in the high pan.
Stir well. Transfer the lemon pasta onto warm plates. Serve piping hot.
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