Pasta al Limone

Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
This pasta al limone is 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!

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Pasta al Limone
 
Cook time
Total time
 
Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
Cuisine: Italian
Serves: 2
Ingredients
  • 12,5 oz (350 g) spaghetti
  • 1 cup (240 ml) cream at room temperature
  • 4 egg yolks at room temperature
  • juice and zest of 1 small lemon
  • a handful fresh parsley, chopped
  • pepper
  • salt
Instructions
  1. 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.
  2. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
  3. In the meantime add 2 of the egg yolks to a medium saucepan and season with a pinch of pepper.
  4. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
  5. Place the pan over very low heat. Using a balloon whisk or a hand mixer and gently beat the yolks for 2 minutes until very creamy and pale. Then little by little incorporate the cream. Only add little splashes in the beginning.
  6. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
  7. Beat the yolk and cream in between additions. You should end up with a very creamy and fluffy light kind of sabayon. Then turn the heat up to medium and beat the sabayon for another 3 minutes until thick. Then add half of the freshly chopped parsley, half of the lemon juice and a sprinkle of the lemon zest.
  8. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
  9. Stir and check the seasoning. Add extra pepper, salt or lemon juice to taste if necessary. Once the pasta is tender, drain it and transfer it back to the pan you cooked it in. Add the lemon sabayon.
  10. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!
  11. Stir the spaghetti well. Divide it over deep plates and carefully put an egg yolk on top. Drizzle with the remaining lemon sauce and garnish with the rest of the lemon zest and an extra sprinkle of freshly ground black pepper. Serve hot.
  12. Creamy lemon sabayon spaghetti and an egg yolk, my personal pasta al limone recipe!