Creamy citrus spaghetti is the perfect recipe for you if you love fresh flavors and pasta dishes. This preparation is delicate, intensely fragrant, and incredibly tasty. The flavor of citrus fruits (such as lemon and orange) blends perfectly with the pasta, creating a creamy and enveloping sauce. It’s a dish very quick to prepare and does not require long steps. Perfect for a light but flavorful lunch!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Citrus Spaghetti
These portions are for two generous pasta servings.
- zest of one orange (Edible peel)
- zest of one lemon (Edible peel)
- 8.5 oz pasta
- 2 eggs
- to taste salt
- 2 tbsps Parmigiano Reggiano DOP
Steps for Citrus Spaghetti
First, focus on the aromatic part: finely grate the zest of one orange and the zest of one lemon into a small bowl, being careful to get only the colored part. Then, take the orange and also create some thin strips (julienne) of its peel, trying to avoid as much as possible the underlying white part, which is bitter.
These fresh aromas will be the base of your sauce.
In a separate small bowl, beat the eggs with a pinch of salt. This egg mixture will make the pasta creamy and bind the sauce to the citrus in a sublime way.
Take a high-edged pan and pour a bit of extra virgin olive oil. Add the grated orange and lemon zest and the orange strips you prepared earlier. Cook these aromas in the oil for just one minute over medium-low heat to release their fragrances.
Meanwhile, make sure to have cooked the pasta. Drain it al dente (very al dente) and pour it directly into the pan with the citrus and oil, then toss it quickly for about one minute to absorb the initial aromas.
Add two tablespoons of pasta cooking water to start creating a creamy base. Lower the heat to minimum, pour in the beaten eggs, and continue to toss quickly for another minute.
It is crucial that the heat is low and you are quick, to prevent the eggs from cooking into scrambled eggs.
Finally, remove the pot from the heat and immediately add the grated Parmesan. Mix well and quickly to blend everything: the residual heat of the pasta will melt the cheese, creating a delicate cream that will envelop the pasta.
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