Lemon cream sauce for pasta?
It does work, and I bet that you have never tasted anything like it either.
Like I said, credits for this delicious pasta al limone recipe go to Italian chef Maria Landis. In fact her recipe comes straight out of her cookbook ‘Culinaire confidenties uit de Wetstraat’. One of the cookbooks that is near and dear to my heart.
She cooks in a way the hubs and I like to cook.
With fresh and good quality ingredients, bold flavors, classic and simple techniques. Nothing fancy. Just good food that makes the tummy happy. By the way, I’ve also another one of here recipes here on my blog: her chunky tuna and tomato pasta sauce.
I adapted this pasta al limone a bit over the years.
Are you fond or in search of light and sunny pasta dishes?
Then 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.
Pasta al Limone (Lemon Sauce Pasta)
The pasta al limone sauce is such a gorgeous discovery.
Every time I prepare this one, all plates are polished off in just a couple of minutes. And then that is followed by a few hopeful glances in the direction of the kitchen to see if there are also seconds tonight…
The freshness of the lemon flavor takes this light spaghetti dish to a whole new level.
Do you love simple pasta sauces?
Then also check out my cacio e pepe pasta or spaghetti with pepper and cheese!
- 9 oz dry spaghetti (250 g)
- 1 cup cream (240 ml), at room temperature
- 4 egg yolks at room temperature
- juice and zest of 1 small lemon
- a handful fresh parsley chopped
- Fill a large and high pan with cold tap water and add a dash of salt to it. Place the pan over high heat until boiling. Then add the spaghetti and cook until it is nearly tender.
- In the meantime add 2 of the egg yolks to a medium saucepan and season with a pinch of pepper.
- Place the pan over very low heat. Then 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.
- 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.
- Stir and check the seasoning. Add extra pepper, salt or lemon juice to taste if necessary. Once the pasta is tender, drain it and then transfer it back to the pan you cooked it in. Add the lemon sabayon.
- 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.